Ceviche is the pride of Peru and the national dish. Fresh fish “cooked” in lime juice, onion and chilies and served with sweet potato, toasted corn “cancha” and salsa criolla (see below), the dish can feature a range of white saltwater fish, or a mixture of mollusks, scallops, octopus or squid, and there are even delicious vegetarian versions, using mushrooms and soy.

The light, sharp taste of ceviche is extremely popular, and the quality of the dish is seen as the measure of any restaurant.

Leche de Tigre is a drink made from the liquid left over from a serving of ceviche. Its strong acidity and the protein punch from the fish is seen as a powerful hangover cure and aphrodisiac.

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  • 1 lb (500g) flounder, sea bass or other firm white fish fillets
  • Red onion, finely sliced
  • Red aji limo (small red chilies), chopped into thin strips
  • Aji amarillo, (yellow chili) chopped fine
  • Juice of 8 key limes
  • Salt to taste

Directions for Ceviche recipe

  1. Cut the fish into small chunks and mix with onion in a bowl. Wash the mix well in cold water, then season with the aji limo, aji amarillo and salt.
  2. Toss the mixture in the lime juice, adding a few ice cubes to freshen the fish, but take the ice out before it melts.
  3. Serve immediately with boiled corncobs known as “choclo,” boiled sweet potato and lettuce. (Some people leave the fish to cure in the lime juice for anywhere between 15 and 45 minutes in the fridge before serving.)

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Authored by: Rick Vecchio

Rick Vecchio, Fertur’s director of development and marketing, was educated at the New School for Social Research and Columbia Graduate School of Journalism. He worked for Pacifica Radio WBAI and as a daily reporter for newspapers in New Jersey, New York and Massachusetts. Then in 1996, he decided it was time to realize a life-long dream of traveling to Peru. He never went back. While serving as Peru country manager for the South American Explorers from 1997-1999, he fell in love with Fertur's founder, Siduith Ferrer, and they married. Over the next six years, he worked as a correspondent for The Associated Press. Meanwhile, Siduith built the business, which he joined in January 2007. Now he designs custom educational and adventure tour packages for corporate and institutional clients, oversees Fertur’s Internet platform and occasionally leads special trips, always with an eye open for a good story to write about.

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