Ceviche (Leche de Tigre)

Lima and the Peruvian coast (Moche civilisation pre-Incan origin; modernised in 20th-century Lima)

Peruvian ceviche is the world's most technically evolved acid-cooked fish preparation — raw fresh sea bass (lenguado) or corvina cut into bite-sized cubes, 'cooked' in leche de tigre (tiger's milk — a citrus marinade of fresh lime juice, ají amarillo paste, red onion, garlic, ginger, coriander, and the fish's own juices), mixed with thinly sliced red onion, and served within minutes of preparation. The lime juice denatures the surface proteins of the fish and acidifies the flesh to food-safe acidity, but unlike heat-cooking, it preserves the fish's texture and freshness. Leche de tigre is not merely the marinade — it is a complete dish in itself, served as a shooter as an opener before the main ceviche. The brevity of the cure (3–5 minutes maximum for traditional Lima-style) is what distinguishes Peruvian ceviche from other Latin American versions that marinate for hours.

• Shares acid-curing technique with Fijian kokoda, Mexican aguachile, and Hawaiian poke (lime-marinated) — all are raw fish preparations using citrus acid; Peruvian ceviche is distinguished by its brevity of cure, the ají amarillo heat profile, and leche de tigre as a separate preparation.

Choclo (Andean giant corn kernels), cancha (toasted Andean corn), and camote (sweet potato) are the canonical sides — the starchy, sweet elements moderate the acid and provide textural contrast; leche de tigre is drunk first as an opener.