Monthly Archives: July 2013

Gluten-Free & Dairy-Free at Ceviche

Ceviche ceviche

Ceviche opened last year to great reviews – and with it, Peruvian food hit the culinary map in London. The small dishes, bold, stunning flavours and buzzy atmosphere (and apparently the cocktails are great, but I went at lunchtime…) has ensured that the restaurant has been packed ever since. And for gluten-free folk, Peruvian food has the added attraction of being the homeplace of quinoa (yep, that’s where quinoa originated). Step in and mention that you’re gluten-free and/or dairy-free and they don’t bat an eyelid. Our waitress went through the menu methodically, and even gave me a marked-up menu of what I could and couldn’t have.

True to its name, the main star of the restaurant is Peru’s national dish of fish marinated in lime, salt and chilli. You’ll find Don Ceviche (seabass marinated in amarillo chilli tiger’s milk), Wasabi Ceviche (seabass in wasabi tiger’s milk), Chacalón (mushroom and sweet potato), Alianza Lima (mixed seabass, mussels, prawns and octopus), Drunk Scallops (king scallops marinated in pisco, the Peruvian white brandy) – all of which are gluten-free and dairy-free. (And there’s also Sakura Maru, but that’s salmon with soy sauce.) I had the Don Ceviche (mainly because I loved the sound of the name) and it was completely delicious. Wonderful bold, punchy flavours explode in your mouth – and the combination of citrus with spicy notes works brilliantly with the firm yet tenderized fish.

Ceviche salmon

But it’s not all about ceviche. On the menu you’ll also find South American staples such as plantain chips and corn bites, as well as rice and potato cake dishes, all of which are g-f and d-f. Then there are Grilled Skewer dishes (I had the Salmón Rosado which was a lovely combination of marinated salmon with a sweet cucumber and rocoto pepper pickle salad) – and these, too, are all g-f and d-f. And there are hot dishes such as Lomo Saltado (beef fillet, flame cooked) and Arroz con Pato (confit duck in coriander rice) – but beware of these as they all contain dairy and/or gluten.

Ceviche quinoa

The star, for me, though, was the Ensalada de Quinoa. Seemingly a simple salad of quinoa, tomatoes, avocado, butter beans and coriander with lime and limo chilli vinaigrette, it was a brilliant marriage of textures and flavours. And when it arrived, it looked extremely pretty. The roughly-blended avocadoes provided a soft base to the mixed textures of the quinoa, tomatoes, beans, onion and coriander. And the mingling of the sour, spicy and sweet tastes of the lime/limo and chilli vinaigrette were fantastic. In fact, it’s worth going to Ceviche, just for this dish alone!

You’ll find Ceviche at 17 Frith Street, Soho. They also run masterclasses. And this summer Ceviche goes on tour. Starting on July 1st the team will be taking Ceviche in a ten date tour visiting restaurants and locations including The Ethicurean near Bristol, Mark Greenaway in Edinburgh, Rick Stein’s Padstow Seafood School, Moshimo in Brighton, The River Café in North Shields and Mr Scruff’s Teacup on Thomas St in Manchester among others.

Gluten-Free & Dairy-Free at Ceviche

Ceviche ceviche

Ceviche opened last year to great reviews – and with it, Peruvian food hit the culinary map in London. The small dishes, bold, stunning flavours and buzzy atmosphere (and apparently the cocktails are great, but I went at lunchtime…) has ensured that the restaurant has been packed ever since. And for gluten-free folk, Peruvian food has the added attraction of being the homeplace of quinoa (yep, that’s where quinoa originated). Step in and mention that you’re gluten-free and/or dairy-free and they don’t bat an eyelid. Our waitress went through the menu methodically, and even gave me a marked-up menu of what I could and couldn’t have.

True to its name, the main star of the restaurant is Peru’s national dish of fish marinated in lime, salt and chilli. You’ll find Don Ceviche (seabass marinated in amarillo chilli tiger’s milk), Wasabi Ceviche (seabass in wasabi tiger’s milk), Chacalón (mushroom and sweet potato), Alianza Lima (mixed seabass, mussels, prawns and octopus), Drunk Scallops (king scallops marinated in pisco, the Peruvian white brandy) – all of which are gluten-free and dairy-free. (And there’s also Sakura Maru, but that’s salmon with soy sauce.) I had the Don Ceviche (mainly because I loved the sound of the name) and it was completely delicious. Wonderful bold, punchy flavours explode in your mouth – and the combination of citrus with spicy notes works brilliantly with the firm yet tenderized fish.

Ceviche salmon

But it’s not all about ceviche. On the menu you’ll also find South American staples such as plantain chips and corn bites, as well as rice and potato cake dishes, all of which are g-f and d-f. Then there are Grilled Skewer dishes (I had the Salmón Rosado which was a lovely combination of marinated salmon with a sweet cucumber and rocoto pepper pickle salad) – and these, too, are all g-f and d-f. And there are hot dishes such as Lomo Saltado (beef fillet, flame cooked) and Arroz con Pato (confit duck in coriander rice) – but beware of these as they all contain dairy and/or gluten.

Ceviche quinoa

The star, for me, though, was the Ensalada de Quinoa. Seemingly a simple salad of quinoa, tomatoes, avocado, butter beans and coriander with lime and limo chilli vinaigrette, it was a brilliant marriage of textures and flavours. And when it arrived, it looked extremely pretty. The roughly-blended avocadoes provided a soft base to the mixed textures of the quinoa, tomatoes, beans, onion and coriander. And the mingling of the sour, spicy and sweet tastes of the lime/limo and chilli vinaigrette were fantastic. In fact, it’s worth going to Ceviche, just for this dish alone!

You’ll find Ceviche at 17 Frith Street, Soho. They also run masterclasses. And this summer Ceviche goes on tour. Starting on July 1st the team will be taking Ceviche in a ten date tour visiting restaurants and locations including The Ethicurean near Bristol, Mark Greenaway in Edinburgh, Rick Stein’s Padstow Seafood School, Moshimo in Brighton, The River Café in North Shields and Mr Scruff’s Teacup on Thomas St in Manchester among others.

Gluten-Free & Dairy-Free Intermittent Fasting

EFS Salmon Quinoa

Intermittent fasting hit the headlines last year, and hit fever pitch when Horizon broadcasted a programme by Dr Michael Mosley called Eat, Fast and Live Longer, which was watched by two and a half million people. IF is based on the premise that short periods of fasting enable you to shift weight and change shape – but the really incredible thing is that apparently it can radically transform your health as well. Scientific research shows that this age-old practice (dating back to the Ancient Greeks, as well as yogic traditions) of fasting for short breaks of time lowers the levels of a hormone called IGF-1 (Insulin-Like Growth Factor) and, in doing so, protects you from some of the major diseases, including cancer. It has also been shown that IF has potent anti-ageing benefits, and helps reduce inflammation which, in turn, helps with conditions such as eczema and asthma.

It’s a diet that is extremely easy to put into practice. There are 3 types of IF. You can follow the 16/8 plan – and eat healthily for 8 hours and fast for 16 (in other words either skip breakfast or dinner). Or you can try the 5/2 plan – and eat healthily for 5 days of the week and follow a 500-calorie diet for the other two. The final plan is the most full-on and least popular of all the plans – whereby you fast for one day and then eat healthily for the next. This is called alternate day fasting.

Sounds simple? It is! And that’s probably the main reason why it has become so popular so quickly. You choose the plan that seems right for you and then simply fast when you’re meant to. And when you’re not fasting, you eat healthily. A few IF diet books have been published recently, including one called Eat, Fast, Slim by Amanda Hamilton. The beauty of Amanda’s book is that she shows you all the types of fasting but also shows you how to ensure it’s a superhealthy diet for you. It’s important to ensure that you balance the types of food you’re eating, and especially that you get enough protein and nutrients during the plan. Amanda explains the diets, and explains what you’ll get out of them. And then gives you Fasting Plans and a whole load of mouth-watering recipes.

I tried the Grilled Salmon with Harissa Quinoa and it was delicious. The lime-zesty salmon along with the harissa-spicy quinoa was a great combination. And the colours and textures of the food were lovely. Hmmm I think I might even try this IF dieting!

gluten-free, dairy-free, yeast-free, egg-free, soya-free, nut-free, seed-free

Serves 1     Preparation time 5 minutes     Cooking time 15 minutes

Ingredients:

  • 140g/5oz salmon fillet
  • zest and juice of ½ lime
  • 40g/1½oz/scant ¼ cup quinoa
  • 1 tsp olive oil, plus extra for brushing
  • 3 spring onions, white part only, thinly sliced
  • ¾ courgette, diced
  • 1 tsp harissa paste
  • 2 tbsp chopped coriander leaves
  • lime wedge, to serve
  1. Put the salmon on a plate and rub the lime zest over the flesh, then sprinkle with half the lime juice. Cover with cling film and leave to marinate at room temperature for 5 minutes.
  2. Put the quinoa in a sieve and rinse well under cold running water. Put it in a saucepan and cover with 160ml/5¼fl oz/2⁄3 cup boiling water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  3. Brush the grill rack with oil and preheat the grill to medium. Put the salmon on the grill rack and grill for 5–6 minutes on each side or until cooked through and the flesh is opaque.
  4. Meanwhile, heat the oil in a nonstick frying pan over medium heat. Add the spring onions, courgette and harissa paste, and cook for 2–3 minutes, stirring frequently, until the vegetables start to soften. Remove the pan from the heat, add the quinoa and its cooking liquid and toss to coat with the harissa. Cover with a lid and leave to stand for 5 minutes or until all the liquid has been absorbed, then fluff up with a fork and stir in the coriander and remaining lime juice.
  5. Serve the salmon with the quinoa and a lime wedge on the side for squeezing over.

Gluten-Free & Dairy-Free Intermittent Fasting

EFS Salmon Quinoa

Intermittent fasting hit the headlines last year, and hit fever pitch when Horizon broadcasted a programme by Dr Michael Mosley called Eat, Fast and Live Longer, which was watched by two and a half million people. IF is based on the premise that short periods of fasting enable you to shift weight and change shape – but the really incredible thing is that apparently it can radically transform your health as well. Scientific research shows that this age-old practice (dating back to the Ancient Greeks, as well as yogic traditions) of fasting for short breaks of time lowers the levels of a hormone called IGF-1 (Insulin-Like Growth Factor) and, in doing so, protects you from some of the major diseases, including cancer. It has also been shown that IF has potent anti-ageing benefits, and helps reduce inflammation which, in turn, helps with conditions such as eczema and asthma.

It’s a diet that is extremely easy to put into practice. There are 3 types of IF. You can follow the 16/8 plan – and eat healthily for 8 hours and fast for 16 (in other words either skip breakfast or dinner). Or you can try the 5/2 plan – and eat healthily for 5 days of the week and follow a 500-calorie diet for the other two. The final plan is the most full-on and least popular of all the plans – whereby you fast for one day and then eat healthily for the next. This is called alternate day fasting.

Sounds simple? It is! And that’s probably the main reason why it has become so popular so quickly. You choose the plan that seems right for you and then simply fast when you’re meant to. And when you’re not fasting, you eat healthily. A few IF diet books have been published recently, including one called Eat, Fast, Slim by Amanda Hamilton. The beauty of Amanda’s book is that she shows you all the types of fasting but also shows you how to ensure it’s a superhealthy diet for you. It’s important to ensure that you balance the types of food you’re eating, and especially that you get enough protein and nutrients during the plan. Amanda explains the diets, and explains what you’ll get out of them. And then gives you Fasting Plans and a whole load of mouth-watering recipes.

I tried the Grilled Salmon with Harissa Quinoa and it was delicious. The lime-zesty salmon along with the harissa-spicy quinoa was a great combination. And the colours and textures of the food were lovely. Hmmm I think I might even try this IF dieting!

gluten-free, dairy-free, yeast-free, egg-free, soya-free, nut-free, seed-free

Serves 1     Preparation time 5 minutes     Cooking time 15 minutes

Ingredients:

  • 140g/5oz salmon fillet
  • zest and juice of ½ lime
  • 40g/1½oz/scant ¼ cup quinoa
  • 1 tsp olive oil, plus extra for brushing
  • 3 spring onions, white part only, thinly sliced
  • ¾ courgette, diced
  • 1 tsp harissa paste
  • 2 tbsp chopped coriander leaves
  • lime wedge, to serve
  1. Put the salmon on a plate and rub the lime zest over the flesh, then sprinkle with half the lime juice. Cover with cling film and leave to marinate at room temperature for 5 minutes.
  2. Put the quinoa in a sieve and rinse well under cold running water. Put it in a saucepan and cover with 160ml/5¼fl oz/2⁄3 cup boiling water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  3. Brush the grill rack with oil and preheat the grill to medium. Put the salmon on the grill rack and grill for 5–6 minutes on each side or until cooked through and the flesh is opaque.
  4. Meanwhile, heat the oil in a nonstick frying pan over medium heat. Add the spring onions, courgette and harissa paste, and cook for 2–3 minutes, stirring frequently, until the vegetables start to soften. Remove the pan from the heat, add the quinoa and its cooking liquid and toss to coat with the harissa. Cover with a lid and leave to stand for 5 minutes or until all the liquid has been absorbed, then fluff up with a fork and stir in the coriander and remaining lime juice.
  5. Serve the salmon with the quinoa and a lime wedge on the side for squeezing over.