Classic Seabass Ceviche

Ceviche is the flagship dish of Peruvian cuisine and a cultural heritage of humanity.

Its origin dates back to pre-Columbian times, although the current version with lime arrives with the Spanish.

The secret of a good classic ceviche lies in the absolute freshness of the fish and the 'leche de tigre' (tiger's milk), the juice resulting from the mixture of lime, fish broth, chili, onion, and cilantro.

It is a dish that 'cooks' in acid, preserving the fresh texture of the fish while impregnating it with flavor.

Fresh, spicy, and acidic, it is a dance of flavors on the palate.