- 1 filet white-flesh fish (about half a pound)
- 1 small purple onion sliced
- 4 lime
- 1 teaspoon salt
- 2 teaspoons cilantro chopped
- pinch black pepper
- ½ teaspoon Peruvian ají limo chopped (if not available, use another chili pepper of your choice)
- 1 cob white corn boiled
- 1/2 - 1 tablespoon extra-virgin olive oil
Peru is known mostly for its ceviche peruano – a dish made of the freshest fish marinated with wonderful ingredients.
This country is considered one of the most important culinary destinations in Latin America. Its gastronomy has influences from almost every continent!
It is this international fusion combined with the Inca culture, and the fact that it has one of the world's most diverse crops, that make Peru so interesting for the palate.