Ceviche predates the Inca Empire, with coastal communities “cooking” fish in the juice of local fruits long before the Spanish brought citrus to the Americas. Modern Peruvian ceviche is defined by the leche de tigre — literally “tiger’s milk” — the electrifying citrus marinade left at the bottom of the bowl. In Lima, cevicherías serve it for lunch only, never dinner, because Peruvians insist the fish must be caught that morning. The dish is so sacred to national identity that Peru declared a national holiday in its honor.

• 500g firm white fish (sea bass or corvina), cubed
• 150ml fresh lime juice (about 8–10 limes)
• 1 red onion, thinly sliced
• 1–2 aji amarillo peppers (or habanero), deseeded and sliced into rings
• 1 clove garlic, minced
• Fresh cilantro, roughly chopped
• Salt and white pepper
• 1 sweet potato, boiled and sliced
• Choclo (Peruvian giant corn) or regular corn on the cob, boiled
• Lettuce leaves for serving

1. Cut the fish into 2cm cubes. It must be fresh — sushi-grade if possible. Keep it cold until the last moment.
2. Soak the sliced red onion in ice water for 10 minutes to take the raw edge off, then drain.
3. In a bowl, combine the fish, garlic, and a generous pinch of salt. Let it sit for 2 minutes.
4. Pour the lime juice over the fish. It should nearly cover it. Add the aji amarillo slices.
5. Let it cure for 3–5 minutes — no longer. The fish should be opaque on the outside but still translucent in the center.
6. Toss in the drained red onion and cilantro. Season with salt and white pepper.
7. Serve immediately on a lettuce leaf with sliced sweet potato and boiled corn alongside. Drink the leche de tigre from the bowl — it’s the best part.