Anyone who dares to try Peruvian-style ceviche will be rewarded with a taste explosion.
Sometimes I feel like doing the impossible. Then I look for the perfect balance of acidity, spiciness and saltiness. The dish should be light, refreshing, shrill, the aromas should shoot all over the place like flares on New Year’s Eve. Isn’t there? But! The Peruvians have such a dish that they are proud of: Ceviche. The recipe is simple: raw fish, lime juice, onion, chili and coriander. But the details can be demanding. The fish must be of the highest quality, ideally freshly caught. The limes should come from Peru if possible; they are the secret to the unmistakable taste of the ceviche.