I fell in live with ceviche at first bite 👅 This was around 13 years ago, and I was in the packed basement of a dimly-lit party, with live musicians performing. Sitting at the bar, I was handed a martini glass with what appeared to be a greenish liquid, which I knocked back🍸
It did not taste like what I expected. In fact, it was not alcohol, at all. Intensely lemon-y, it was also savory and it felt like there might be food in my drink!
Turns out, it was a famous Peruvian dish of raw fish 😳
Now, until my late twenties, I was a bit of a fussy eater & squeamish about fish — the smell, feel & taste of it were somehow too slimy for me…
Then I tried grilled shrimp 🍤 which I loved and baked fish, and the rest is history…
Fast forward several years later, around 4 years ago, and I was lucky to spend 3 months in Peru, where they are justly famous for their seafood, especially, Ceviche, which is a National dish.
Brought to the Americas from Spain, it is linked to the Muslim heritage in Spanish cuisine and nothing beats the way they prepare it in Peru.
Basically, you’re letting raw fish ‘cook’ in lemon juice & vinegar by just sitting there, for seconds or minutes, depending on how brave you are. You can serve with onions or as we did, peppers. We tend to use Tilapia and a bit of chili gives it a nice kick.
If you’re in a Peruvian restaurant, it’s likely your Ceviche will come with corn and a side of sweet potatoes. And, it’s good until the last drop. The juice it marinates in is not wasted. It’s called leche de tigre (tiger’s milk) and is not only delicious but, as the name implies, super energizing!
Here’s some more pictures of this fantastic brain food that we enjoyed with a friend. Try it at home 👨🏻🍳