Ceviche for a dinner party — went down extremely well

I made Ceviche for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The spicy and aromatic profile was the main talking point — no one had quite experienced aji amarillo pepper used that way before.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. I explained the a Novoandino contemporary Peruvian restaurant context as I served it which helped people appreciate it fully. cold Cusqueña beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.