Peruvian ceviche is much more than a recipe: it's a tradition that sums up the country's culinary identity. It starts with very fresh white fish, cut into cubes and "cooked" in freshly squeezed lime juice.
It's served with thinly sliced red onion, chopped ají limo chili and a touch of cilantro, alongside sweet potato, corn and toasted Andean corn (cancha).
On our gastronomic tours around Lima we take travelers to taste ceviche straight from local cooks, in markets and historic cevicherías.
