Peru´s Gaston Acurio presents 40 ways to prepare cebiche

Famed Peruvian chef Gaston Acurio has compiled forty recipes from fellow top chefs to prepare cebiche, one of the most typical culinary specialties in Peru.

In his book, the ´ambassador of Peruvian cuisine´ also tells readers about his quest to find the best cebiche while visiting ports, coves and popular huariques along the coastline from Tumbes to Tacna.

Renowned chefs who contributed to his book include Javier Wong, Alfredo Aramburu, Adolfo Perret, Miguel Schiaffino, Javier Ampuero, Bernando Roca Rey and Rafael Piqueras, among others.

The book has been illustrated by artist Christian Bendayan and features over one hundred photos.

Ceviche (or cebiche) is a typical Peruvian seafood dish, very popular in the coastal region of Peru and other Central and South American countries.

2011-12-12

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