Ceviche

Peruvian ceviche is one of the country’s most iconic dishes, prepared with fresh raw fish or seafood cured in lime juice, known as “leche de tigre” (tiger’s milk). The acidity of the citrus gently “cooks” the fish, giving it a firm texture while preserving its freshness.

It’s typically seasoned with chili peppers, red onions, garlic, cilantro, and salt, creating a refreshing and flavorful balance of acidity, spice, and aroma. Traditionally, it’s served with sweet potato and Peruvian corn, making it both vibrant and satisfying.

Main Ingredients:

1. Fresh fish or seafood (sea bass, sole, shrimp, or squid)

2. Lime or lemon juice (leche de tigre)

3. Salt

4. Chili peppers (ají amarillo or rocoto)

5. Red onions (thinly sliced)

6. Cilantro (chopped)

7. Garlic (minced)

8. Sweet potato (boiled slices, as garnish)

9. Peruvian corn (large white/yellow kernels, as garnish)