Home cooking attempt — Ceviche from scratch

I spent an afternoon making Ceviche from scratch following a traditional recipe. Getting aji amarillo pepper right was the main challenge — it's not as straightforward as it looks. The fresh and marine result was rewarding once I got it right.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. I served it with cold Cusqueña beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Ceviche yourself gives you a new appreciation for what goes into it at a restaurant.