Eat Your Way Around the World in London alighted on Argentina last night at The Gaucho Grill. We arrived at 6:30 and were amazed to find it was absolutely mobbed with "men at steak". We were lucky to get a table, I'd definitely recommend booking.Steaks, as implied above, are generally the order of the day in South America, cut thick, seasoned with salt and chimichurri oil then grilled. I had 300g of Bife de Chorizo (sirloin) and Paul had 300g of Bife de Cuadril (rump) along with the Gaucho Grill's own label (Terruno) cabernet sauvignon. It was indeed great meat, but there is not a lot more to say about it (except that my performance did lead me to wonder if I will be up to the Lobster Challenge).
The real revelation was the starters. We both had Ceviches. I had diver caught scallops marinated in saffron and aji amarillo with yellow tomatoes, shaved red onion and coriander; and Paul had the Peruvian - merluza (hake), tiger prawn and octopus tossed in tomato and citrus juices, olives, jalapeno, red onion and orange segments. Ceviche is fish or other seafood that is marinated in citrus juices and other ingredients so that it is "cooked" without heat. A new taste to me, and something I could eat every day.
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