What is it? Originating in the Latin Americas, cerviche is known as the national dish of Peru and is popular throughout that part of the world, as well as being adapted throughout many coastal nations around the world, including Polynesia and Fiji. The main principals are this: fresh, raw fish, cut into pieces (usually cubes), citrus juice, herbs and spices, and sometimes coconut milk. When you marinate meat in citrus juice, the acids start to cook the flesh, resulting in a change in the proteins.
Why eat it? It's a bit different to sashimi, the flavours are bold, fresh and zesty and therefore perfect to eat in hot weather.
Where can I get it?
The Fish Shop in Potts Point's Challis Avenue (formerly Lotus) currently has a Polynesian raw kingfish dish served up on salad greens, while The Eathouse Diner's version comes in the form of citrusy slices of barramundi, topped with shredded chillis and spring onions, served up with a side of kumera chips (there's also an albacore tuna tartare served atop middle eastern-spiced eggplant - another winner). But if you want to go to the source, check out Morena, a piece of modern Peru, right in the heart of Surry Hills. Chef Allejandro serves up a ceviche of pink snapper, served w/ cancha (a kind of toasted corn) & caramelised sweet potato.
15/425 Bourke Street Surry Hills NSW 2010
306 Chalmers Street Redfern NSW 2016
(02) 8084 9479
22 Challis Ave Potts Point NSW 2011
(02) 9326 9000