To help ease the stress of self-isolation, COYA has created a Latin American
experience to enjoy at home.


While the Mayfair location is temporarily closed, the restaurant has created a soundtrack of Latin American music alongside five home recipes.

Recipes include home-made cocktails such as the Pisco Sours and Mojitos and food recipes include Guacamole, Chicken Anticucho, Spicy Beef, Sea Bass Ceviche and Cornish Crab and Avocado Tacos.

The playlist is now live here

Lubina Clasico – Sea Bass Ceviche


  • To make the ‘Leche de Tigre’, blitz white onion, celery, garlic, aji limo, coriander, ginger in a blender with the fish stock. This is just to break down the vegetables – not to purée them. The idea is to release the flavour of vegetables into the fish stock. Pass the mixture through a sieve, then add some lime juice and salt. Keep aside in the fridge.
  • Dice sweet potatoes into small 1cm cubes. Then, in a pan, add 1l of water, the diced sweet potatoes and star anise. Gently bring it to the boil and cook the sweet potato for 5 minutes or until cooked. Once ready, refresh them in ice cold water and put to one side.
  • Blanch the Peruvian corn for 10 minutes in salty water. Once cooked, refresh them in ice cold water and put to one side.
  • When ready to serve, dice your sea bass into 2cm cubes. Season it with salt and the juice of 1 lime. Then add your ‘Leche de Tigre’ and mix well. Season to taste.
  • Now add the sweet potatoes, Peruvian corn, chopped coriander and red chillies. Mix well and marinate for no longer than a minute. Finish with finely sliced red onions.


(a) The sea bass can be substituted with salmon, sea bream, scallops or prawns.

(b) Aji limo can be  substituted with your favourite chilli.

(c) Peruvian white corn can be either omitted or when in season – use sweet corn.

(d) Steps 1-3 can be done in advance.


(Serves 4)

fillets of sea bass, skinned

limes (juiced)

125ml fish stock

½ white onion (peeled)

½ head celery

1 bulb garlic

1 aji limo

½ bunch coriander (keep 10 leaves aside)

5g ginger

125g sweet potato

1 star anise

100g Peruvian white corn

½ long red chilli (deseeded, finely chopped)

½ red onion (finely sliced)

Cornish Crab & Avocado Tacos With Yuzu Mayonnaise



  • Corn tortillas (if you can’t find tortillas, soft wraps can be substituted which are readily available in all supermarkets


For the yuzu mayonnaise:

  • 100g mayonnaise 
  • 5g yuzu Juice
  • ½ lime, juiced and zested


For the crab mix:

  • 100g Cleaned White Crab Meat—ask your fishmonger 
  • 1 Chopped Red Chilli
  • ½ Cucumber – diced into 1cm cubes with no seeds and skin
  • 2 Chopped Spring Onions
  • 1 Lime (Juiced)
  • 2 sprig Picked Chopped Mint
  • Pinch Malden Sea Salt
  • ½ Finely Diced Green Apple 
  • 40g of the Yuzu Mayonnaise
  • ½ bunch Chopped chives (optional) 

For the avocado mix:

  • 1 Peeled Avocado
  • ½ Lime (Juiced)
  • 1 drop Yuzu Juice (optional)
  • 1g Maldon Sea Salt


  1. There is a wide variety of tacos available in supermarkets. I prefer to use corn tortillas, which I cut into 4-inch discs. You can either sear tacos with a touch of olive oil in a medium hot pan or simply fry. Deep fried tacos can be done a day before, though the seared ones have to be done 30 mts before. Once done keep in a slightly damp towel to keep it moist. 
  2. Mix all the yuzu mayonnaise ingredients together and taste for seasoning. If yuzu juice is not available, you can replace with 12 drops of tabasco or the juice of two whole limes.
  1. Combine the crab mix ingredients and refrigerate. Please note, you can use any soft herbs growing in the garden like tarragon, parsley, coriander etc. depending on your personal tastes. If you like the crab to be spicy, add tabasco or your favourite chilli sauce to spike up the flavour. Be sure not to add too much as it will then mask the flavour of crab.
  2. Crush the avocado ingredients in a pestle and mortar. Place in a piping bag and refrigerate.
  3. When you’re ready to serve, pipe approx. 1 tsp of avocado mix on a taco. Add 20 gm of crab mix and garnish with coriander cress and yuzu tobiko. Or, allow your guests to assemble their own.
Lomo de Res – Spicy Beef Fillet

Method for spice blend

  • To make the spice blend, mix star anise and Szechuan pepper and grind until fine.
  • Combine the chilli/garlic paste and garlic, and blitz until smooth.
  • In a pan, combine the panela, soy sauce and mirin. Once combined, heat gently to dissolve the panela.
  • Add the rest of the ingredients EXCEPT the aji limo. Cool down. 
  • Whisk in the aji limo. 


Method to cook the beef

  • Remove all sinew.
  • Cut beef into 100 -120g medallions.
  • Brush the beef with the spicy marinade and set aside for 30 minutes.
  • Heat pan to high heat, add a slash of oil, sear on both sides and brush with the marinade again.
  • Serve with crispy shallots and julienne of red and green chillies.

(Serves 2)

450g fillet of beef (28 days dry aged)

Spicy marinade

Crispy shallots (to garnish)

Julienne red and green chillies (to garnish)


Ingredients for the spicy marinade (can be done 1 week in advance)

240g chilli/garlic paste 

100g dark soy sauce

50g panela sugar

5g ginger juice

10g garlic

6g aji limo

5g roasted and ground cumin seeds 

10g spice blend (see below) 


Method for spice blend

20g star anise

30g Szechuan pepper

COYA Pisco Sours

Pisco Sour:

  • 60 ml Pisco (preferably Quebranta)
  • 30 ml Fresh Lime Juice (on average the juice of one lime)
  • 30 ml Egg white (crack open a fresh egg and use only the white)
  • 30 ml Sugar syrup (dissolve 2 parts sugar in 1 part water, let it cool, use, then refrigerate for later)


To make sure that the cocktail is smooth and creamy, combine all ingredients in a cocktail shaker and shake vigorously for 5-6 seconds to whisk the egg.

Open the shaker, fill it with ice cubes and then shake it again for few seconds.

Remove all the ice chips by pouring the drink through a small strainer.

If you have some angostura bitter place a few drops on the top of the drink. If not, peel off a small piece of lime skin and spray some oil from the peel on the top of the cocktail by pinching the peel together.



  • 50 ml Vodka
  • 1 piece of fresh cucumber (a thick slice that you’d use for a sandwich)
  • 50 ml Pineapple juice (will work nicely both with fresh or bottled version)
  • 25 ml Lemon juice (use freshly squeezed for nice crispy taste)
  • 20 ml Lemongrass syrup (dissolve 2 part sugar in 1 part water, add 2 sticks of roughly chopped lemongrass, cook 5 more minutes then let it cool to room temperature. Strain, use, then refrigerate for later.


In a cocktail shaker muddle a thick slice of fresh cucumber, add the rest of the ingredients, fill the shaker with ice cubes and shake vigorously for few seconds. Then pour it through a small strainer into your preferred glass.


First picture: Sea Bass Ceviche

Second picture: Cornish Crab & Avocado Tacos

Third picture: Spicy Beef Fillet

Fourth picture: Pisco Sour Cocktail


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