Book With Confidence

If you’re looking to explore some of Latin America’s most iconic destinations in 2022 or beyond, now is the perfect time to plan ahead. Plus, take advantage of our new Flexible Booking Policy when booking before 31 December 2021.

papagaio-new-banner

Our Real Latin America Expert

Stuart Whittington
Stuart Whittington - Product & Marketing

Stuart was a tour leader in South America before taking on senior positions at several tour operators. He has a deep love for Latin America and Antarctica.

ceviche sushi

Sushi is surprisingly popular throughout much of South America, and with acclaimed restaurants such as Nobu pioneering the fusion of Japanese and Peruvian cuisine, sushi and ceviche seem like natural allies. While one typically features raw seafood, the other relies on nothing more than citric acid to sear fish, leaving it sumptuously tender and imbued with flavour. Give our exciting new recipe a try to see just how well these geographically disparate styles of food complement each other.

  • Prep: 1 hour (enjoyable, sociable prep time)
  • Cook: 25 minutes (sushi rice)
  • Total time: 1 hour, 25 minutes
  • Recipe serves: 4

Ingredients for the sushi rice

  • 2 Cups (approx. 500g) sushi or short-grain rice
  • 2 tbsp Rice vinegar
  • 2 tbsp Sugar
  • Pinch of salt

Instructions

  1. Pour out the rice into a large bowl and cover with room-temperature water. Swirl the rice in the water, drain and repeat until the drained water comes out clear.
  2. Place the rice and three cups of water in a saucepan over a medium-high heat. Bring to a boil without covering the pan, then reduce to a simmer and cover. Cook for 15 minutes then from heat and leave to stand, covered, for a further ten minutes.
  3. Combine the rice vinegar, sugar and salt in a small bowl and heat the mixture in the microwave for 30 to 45 seconds. Now add the vinegar mixture to the rice in a mixing bowl, folding and mixing thoroughly to ensure an even coating. Allow to cool down to room temperature.

Ingredients for the ceviche filling

  • 2 Fresh, raw salmon fillets, cut into 1cm slices
  •  1 Small onion, finely chopped
  • 1 Cup lime juice
  • Small amount of chopped chilli or chilli flakes
  • Pinch of garlic salt (or finely chopped garlic)
  • Handful of coriander, finely chopped

Instructions

  1. Place the salmon slices on a plate or shallow bowl with the chilli, garlic and coriander, then pour over the lime juice until all the salmon is covered. Pile the onion on top.
  2. Transfer the plate to the refrigerator and leave for around an hour. During this time, the lime juice will 'cook' the fish so it will not be raw when served.
  3. Remove from refrigerator and mix well.

Combining the two to make the finished sushi rolls:

Note you will need a sushi rolling mat (these are available in large supermarkets, in the Japanese specialty section). Nori (seaweed) sheets are optional but recommended – if using you will need around 6 sheets.

  1. If using, lay a sheet of nori on your rolling mat.
  2. Take small amounts of the pre-prepared sushi rice with your hands and squish them down onto the nori (or the surface of the mat) to form an even layer a little less than a centimetre high. Cover the whole of the sheet of nori except for about a 2cm margin along the right hand side.
  3. Place a thin vertical strip of the pre-prepared ceviche (include the onion, coriander etc but discard the excess lime juice) about a third of the way from the left side of the rice.
  4.  Using the rolling mat between your hand and the rice, forcefully roll up and compress the rice from left to right until it resembles a Swiss roll.
  5. Cut the roll into even slices of around a 2cm thickness.
  6. Serve at room temperature with a bowl of soy sauce for dipping, if desired.

Tailor-made holidays

Flexible, custom-made holidays to Latin America created to match your exact requirements: our tailor-made itineraries are as unique as the clients for whom they are designed.

Design my trip

Papagaio

Your edit for Latin American inspiration

Our exciting range of articles on Latin America explore everything from iconic destinations and lesser-known cultural gems to delicious traditional recipes. You’ll also find exclusive travel tips, first-hand client reviews and the chance to get your personal questions answered by our travel experts.

View Extraordinary Inspiration

Real Latin America Experts

  • Hannah Donaldson
    Hannah Donaldson - Travel Expert

    Having spent part of her childhood in Colombia and worked in Brazil and Costa Rica, Hannah's ties to Latin America run deep. Hannah is a much valued Travel Expert in our Tailor-made Holidays and Group Tours sales team.

  • Mary Anne Nelson
    Mary Anne Nelson - Travel Expert

    Born in the Atacama Desert in northern Chile, Mary’s insider knowledge and dry sense of humour make her a highly valued member of the Tailor-made Holidays and Group Tour sales team.

  • Paul Winrow Giffen
    Paul Winrow-Giffin - Travel Expert

    After graduating in Computer Science, Paul spent seven months travelling from Colombia to Argentina and came home hooked on Latin America.

  • Sophie Barber
    Sophie Barber - Travel Expert

    Sophie lived in Chile before joining us and has travelled extensively across Latin America, from Mexico to the furthest tip of Patagonia and beyond to Antarctica.

  • Evie Oswald
    Evie Oswald - Travel Expert

    It's hard to believe that Evie has had time to cram so much in to her life so far. Having lived as a child in the Americas and Europe she found herself immediately attracted to Latin America.

  • Hannah Waterhouse
    Hannah Waterhouse - Travel Expert

    Hannah had an early introduction to Latin America when her family moved to Ecuador and she returned to study in Buenos Aires for a year before backpacking across the continent.

Meet the team