You can’t go to Lima and not eat Ceviche. Cebiche. You say tomato, I spell tomato. Peruvians are really proud of their ceviche – it’s a lot different than Mexican ceviche which many Americans are familiar with. It’s much chunkier and stripped down – lime, onions, parsley, rocoto. Serviced with maize and sweet potatoes on the side. The secret though is the fish: most Peruvian ceviche, at least around Lima, is made with Corvina. What’s Corvina, you ask? That’s Chilean Sea Bass to you and me. But in Peru, they’d never call it Chilean-anything because Chile is not high on the list of most favored nations within Peru. In this video, you see me tucking into a decent plate of ceviche at La Cocina del Virrey in beautiful Rimac, Lima, Peru.
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