Peruvian Ceviche

I never fail to order Ceviche in Peruvian restaurants. To some, marinating raw fish in lime, garlic, jalapenos and fresh cilantro, is an “acquired” taste. If so, I’ve acquired a refined taste for this dish. For any seafood lover, Ceviche is a “must try”. The flavor of this dish is enhanced by marinating 2-3 hours in the acidic lime juice. This “cooks” the fish, so the flesh turns white in color. Garlic, cilantro and jalapeno add “bite” to round out the central flavor. Red onion slices atop the fish balance these ingredients. Ceviche is to Peruvians what hamburger is to Americans. Few Peruvian restaurants omit Ceviche from their menus, so popular is this particular offering. My favorite place to eat Ceviche when I visit Peru is a little “hole in the wall” called Manuelitos. You couldn’t find it yourself, as tourists don’t eat there. It’s populated with locals who regularly partake of some of the best Ceviche and “Leche de Tigre” in Lima. I always look forward to Ceviche when I visit Peru.