Cook it, live it – lomo saltado

Cook lomo saltado (Peruvian beef stiry-fry) from Ceviche: Peruvian Kitchen by Martin Morales, live it with vibrant tableware from Habitat.

Martin Morales was born in Peru but now lives in London. A cook since the age of 11, he opened his restaurant Ceviche in London’s Soho in 2012.

‘There is a Peruvian saying my great aunt Carmela taught me, ‘aquí se cocina con cariño’, which translated means ‘here we cook with loving care’. This is the motto at our restaurant Ceviche – it’s what Peruvian food is all about. The other side of what we do is sazón – the quest to achieve a perfect balance of flavours. I have spent a lifetime working on this. Like most Peruvians, I am obsessed with cooking and I love sharing our amazing food.’

Modern Peruvian cuisine has been 500 years in the making, fusing indigenous cooking with dishes brought in by migrants from Spain, Italy, Africa, China and Japan. Ceviche: Peruvian Kitchen gathers all of the restaurant’s signature dishes, traditional recipes, much-loved family recipes, and new Peruvian dish creations from Martin and his team. The book showcases the innovative food coming out of Lima, the Amazon and the Andes.

‘Lomo saltado is not just Peru’s most popular stir-fry; it is a perfect fusion of east and west thanks to the combination of Chinese soy, Peruvian chilli and pisco.’

Serves 4

600g fillet steak, cut into 3cm cubes

Vegetable oil, for frying

1 large red onion, cut into thick wedges

2 tomatoes, halved, deseeded and cut lengthways into eighths

1 amarillo chilli, deseeded and sliced lengthways

20ml pisco

25g coriander leaves, finely chopped

10g flat-leaf parsley, finely chopped

For the marinade

4 garlic cloves, chopped

150ml soy sauce

30ml red wine vinegar

2 tsp Worcestershire sauce

½ tsp dried oregano

½ tsp ground cumin

2 tbsp water

Salt and freshly ground black pepper

Make the marinade by mixing all the ingredients together in a bowl. Add the meat to the bowl and mix so that it is well covered in marinade. Leave to marinate in the fridge for about 4 hours.

Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and then add the meat – be careful, the oil might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.

Add the red onion and cook for 1 minute. Add the tomatoes and chilli and immediately pour in the pisco. Pour over the reserved marinade, turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Garnish with chopped coriander and parsley. Serve this dish with thick-cut chips and white rice as traditionally served in Peru.

To add some extra smokiness you could also flambé the meat and vegetables as you pour in the pisco. To do this, very carefully tilt the pan into the gas flame to invite it into the pan and stir vigorously. If you don’t have a gas flame, just follow the above instructions and ensure that the pan is as hot as possible before you add any ingredients.

Recipe from Ceviche: Peruvian Kitchen by Martin Morales is published by Weidenfeld & Nicolson.

Habitat tableware
Freda tea towels; Freda tray; Ladder candle; Sera vase; Estrella bowl; Acacia curved mill; Acacia cylindrical mill; Evora plate; Devon glass; Talia chair; Gala napkin; Reno spatula

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