Ceviche Clásico
Sea bass cured in lime juice with red onion, chilli and coriander — served ice-cold with sweet potato and toasted corn.
Origin & history
Ceviche is eaten along the Pacific coast of the Americas, and Peru's version is the most codified: fresh white fish, ají limo or ají amarillo, red onion and the leche de tigre that forms from lime, fish juices and chilli. The Peruvian state celebrates a national ceviche day, and Lima's cevicherías traditionally serve it only at lunch, when the fish is freshest.
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