Ceviche de Pescado

The story

Peru's national dish — recognised by UNESCO in 2023 as Intangible Cultural Heritage of Humanity. The Moche culture was already marinating fresh fish in fermented juices some 2,000 years ago; the lime arrived only with the Spanish. Today ceviche is a science: the fish cures for just a few minutes in the 'leche de tigre' of lime, ají limo and coriander, staying glassy-fresh inside. So important in Peru that it has its own holiday — the Día del Ceviche on June 28th.