By Walter Coraza M.
Translation by David Knowlton
Exotic, exquisite, and yet sharp; that is how many describe ceviche. But that is only one way. The dish has given much to talk about since it has been able to conquer even the most demanding palates of the whole world. As a consequence it has been the subject of various books, and is spreading quickly throughout the globe.
To think of ceviche is to think about Peru. This dish of fish marinated in lime juice, in various inventive and fascinating forms as well as in its most basic and traditional way, has become the most famous food of contemporary Peru at the same time it enfolds in his creation and eating much of Peruvian cultural history. Read the rest of this entry