This week Celebrity Master Chef Steven Saunders, Chef proprietor of the international award-winning Little Geranium in La Cala makes Peruvian ceviche
Congratulations Stefanie on your fantastic marriage!
But sorry I couldn’t be there!!
THE new crazy world that we live in prevented me attending my own daughter’s wedding reception last week!
The only way that I could have attended is to quarantine for two weeks in the UK. Problem with that is that I need to get back to my little restaurant as I am the only chef these days and closing for two weeks would kill it off completely.
A doctor friend of ours offered me a full blown Covid test and if negative I was told that I should be ok to travel without quarantine, but the UK security refused the idea.
We have regular tests for ourselves and our staff which are always negative but none of this made any difference either. So, I stayed home whilst Stef got married to Mike. They stayed at the Savoy (my old training ground) and married in Tavistock Square London and had their wedding dinner at a Peruvian restaurant called Coyain Mayfair.
So, on that special day I made ceviche of prawns for myself and some friends with Stef in my thoughts as I sat on the terrace dining table in Mijas eating it with a glass of bubbly whilst Stef and family were having fun at Coya!
What makes Ceviche one of Stefanie’s favourite foods?
Well it’s healthy (she is a real healthy Chica) it’s fresh, it’s super tasty and a bit spicy which are all great components to have in any recipe. This time last year Stefanie visited us in Spain and we took her to a fantastic beach restaurant which was part of Laguna Beach complex near Estepona.
As most of you will know Laguna Beach burned down a few weeks ago with a horrendous fire which started in the pretty little thatched roofs that they have. (I know how easy that is because the Pink Geranium burned down in 1991 with a thatch fire).
A devastating blow to everyone living over here because Laguna Village was somewhere that everyone enjoyed eating in, or shopping, or just relaxing on the beach with some cocktails.
I remember that we ate sea bass ceviche with Stefanie aswell as many other things, so it’s a dish that always reminds me of her. Seeing her photographed outside the front of The Savoy in London brought back fond memories of when I was working there.
On my first day I had walked through the grand front entrance. The reception manager summoned me and quickly pushed me out and told me to use the staff entrance around the corner.
I went through this small side door into this huge kitchen with over 120 chefs and asked to see the Chef. They all laughed out loud. The Chef is having lunch in his office today they said so he isn’t available.
I remember thinking, one day I will arrive, walk through the front door to the Chef’s office and have lunch. All the VIPs had lunch in Chef’s office. Many years later that is exactly what happened. I was invited by the head chef Anton Edelman who had asked me to join him fora special lunch in the Savoy kitchen office. I had arrived!!
I drove my Bentley convertible up to the front door and Tony Cortegaca the doorman opened the door and said, “I remember you when you were a little whipper snapper! ”All those memories came flooding back when I saw the picture of Stef and Mike outside The Savoy.
I am sorry Stef and Mike to have missed your special day but I was with you in thought and here is my secret recipe created especially for you and named after you.
It’s a twist on ceviche and probably the best you will ever eat! I wonder if Tony is still the doorman at The Savoy? (Since writing this I discovered to my delight that he still is!)
Prawn Ceviche a la Stefanie!
- For Pickled Jalapenos
- 2 mild Jalapenos
- ½ red onion
- 200ml white wine vinegar
- 100 ml white wine
- 100g caster sugar
For prawn marinade
- 200 ml Olive oil
- 1 finely chopped red spicey chilli
- 1 tbsp of honey
- Juice of 1 lime
- Juice of 1 lemon
Seasoning To cook prawns
- 4 large plump prawns like tiger prawns
- 250 ml of fish stock
- salt & pepper
For avocado puree
- 1 avocado
- 1 lime
- A dash of olive oil
- Sprigs of fresh coriander
- Micro cresses
- Pickled Jalapenos above
- Pickle the Jalapenos by bringing the white wine, sugar and vinegar to the boil
- Slice the Jalapenos and the red onion and put them in a kilner jar or in a jam jar with a lid
- Pour over the pickle liquid and put cap on and leave in the fridge for a few days or at least 24 hours
- Poach the prawns gently and cook them lightly in the fish stock
- Mix the prawn marinade ingredients together and add the cooked prawns, cover and leave for a few hours in the fridge
- Make the avocado puree in your blender and add the lime and olive oil and season well
To Construct dish
- Spread the avocado puree onto a plate using a palette knife.
- Top with pieces of the marinaded prawns, the pickled jalapeños and red onions and then final sprigs of fresh coriander and some micro cresses.
- Serve with homemade tortilla chip optional.
Follow Steven on Instagram ….@saunderschef
The Little Geranium, Winner of Best International Restaurant Spain…2020
For bookings: Michele@thelittlegeranium.com
Thank you for reading this article, “Making Peruvian ceviche”. For more from Steve Saunders, click here!