Ceviche, or Cebiche is almost the Peruvian national dish. It is prepared with very fresh, cubed raw fish, which is marinated in fresh lime juice with a touch of garlic, salt and ají (fresh, hot yellow peppers). Depending on the geographical zone, it may have a little fresh ginger, coriander or parsley. It is always served with a slice or two of perfectly boiled sweet potato (in case it is too peppery) and a piece of corn on the cob. Usually ceviche will come served on a lettuce leaf, but forget about eating that. The liquid that results from this mixture is called "tiger's milk," and is a wonderful remedy for hangovers.

HINT, or should I say, WARNING: If you see a piece of red pepper that looks like sweet pepper decorating the ceviche, don't even look at it. Get rid of it as quickly as possible. That is rocoto and it burns, as in,"I think I have to go to the hospital" kind of burn.

Location:
Peru

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