Stuart Laws – to bring a taste of South America to the awards
Ceviche – a popular Latin America/ Caribbean seafood dish with the main element being raw fish or seafood cured in citrus juice.
Don Tapa located at the Mantle in Fremantle is renowned for its adventurous combinations of South American and Asian flavours. And that is what head chef Stuart Laws is bringing to the night of the 2017 State Seafood Awards.
The morning I met Stuart, I had no idea what to expect.
He warmly greeted me into Don Tapa and expressed that he will be preparing the dish Ceviche for today’s photo shot.
New to the culinary industry, with my head tilted to the side and a blank look I asked when he will start cooking…
He just laughed.
I was about to find out there would be no cooking this morning, just preparing.
He also corrected me. It was not Saveeche as I wrote in my notepad – it was Ceviche.
A dish also known as perfecting simplicity.
Ceviche for those of you who are also blissfully unaware is a popular seafood dish in the coastal regions of Latin America and the Caribbean. Just as the name sounds, the dish itself is refreshing and light made from five main ingredients – fish, salt, onion, pepper, lime oh and a lot of love.
The raw fish or seafood is cured in citrus juices such as lemon or lime, which makes the proteins coagulate in the same way heat does. Once marinated, it is spiced with aji or chilli peppers and in some occasions additional seasonings such as chopped onions, salt and cilantro may also be added.
“Don’t let these simple ingredients fool you – fresh ingredients and citrus flavours give this modern dish a strong kick of flavour”, he said.
When asked what makes the dish, Laws replied – there is only one simple rule – the fish has to be fresh. That is all.
Head chef Stuart Laws will bring flavours of South America to the 2017 State Seafood Awards.
