Ceviche is a staple of coastal Peru. With its Japanese and Spanish heritage the Peruvians put a unique spin on their ceviche and they have mastered the art of raw fish in all forms. The ceviches we tried in Peru were all unique from Cusco to Lima. They like to use soy and lemon and build the dishes using signature staples like corn, chilis, and sweet potatoes in an incredible expression of Asian Peruvian fusion. Peruvians say to never eat ceviche past 2 PM or it’s not fresh. Looking at their amazing selection of firm white salt water fish at the markets you can see they have an excellent opportunity to create some unforgettable ceviche. It’s really amazing and needs to be explored more domestically.
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