LEAVE FOR LIMA

A bucket-list destination for its Inca ruins, Peru offers spectacular food too. Just add a jugful of caipirinha!

TUNA CEVICHE WITH SALSA CRIOLLA

Serves 4

Juice of 1 orange

170ml lime juice

2 tsp caster sugar

2 tsp salt

400g sashimi-grade skinless tuna fillet

2 tbsp coriander leaves, chopped For the salsa criolla:

1 red onion, sliced into thin half-moons

1 thumb-sized green chilli, sliced into thin rings

1 red banana chilli or romero pepper, halved, seeded, thinly sliced 1½ tbsp lime juice

1½ tbsp white wine vinegar 1 To make the salsa criolla, put the onion in a small bowl, cover with 125ml of lightly salted iced water and stand for 10 minutes. Drain and pat dry with a paper towel, then combine with the remaining salsa ingredients and stand at room temperature for 10 minutes before serving.

2 Just before serving, mix together the orange juice, lime juice, caster sugar and salt. Cut the tuna into slices about 5mm thick and toss them in the mixture with the coriander. Arrange the tuna on a serving platter. Top with the salsa criolla and extra coriander, if you like. Serve with baked tortilla chips.

BAKED TORTILLA CHIPS

Makes 1 large bowl

10 corn tortillas Vegetable oil Sea salt

1 Preheat the oven to 210°C (190°C fan, Gas mark 8).

2 Brush the tortillas on both sides with vegetable oil. Use scissors to cut each tortilla into 6 triangles (stack 3 or 4 and slice together).

3 Spread the triangles in a single layer over two large baking trays and bake for 8-9 minutes, until golden and crisp. Remove from the oven and sprinkle with salt. You can store the chips for up to 2 days in an airtight container. Reheat in a hot oven for 2 minutes to crisp up.