Why Ceviche deserves more attention

Ceviche rarely gets the international recognition it deserves. The spicy and aromatic complexity is genuine, not simple, and the technique involved in using leche de tigre lime marinade correctly takes real skill.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. I encountered it first in a market anticucho stall and that context helped me understand it properly. chicha morada purple corn drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ceviche is the dish to start with.