On November 10, 2018, we dined at one of the few upscale restaurants in Arraial do Cabo (Brazil), namely “Sol na cozinha” inside the “Pousada Caminho do Sol,” where we found a more international menu compared to other restaurants, choosing the sea ceviche. A symbol of Peruvian cuisine, we first tasted it in Puerto Rico, in a Peruvian restaurant.

Chunks, in this case of fish, but it can also be made with fruit and much more, marinated in lemon, salt, and spices, such as chili and cilantro.

In Peru, ceviche is a traditional dish widely spread throughout the country. Its origin dates back to pre-Columbian times.

The fundamental ingredients of any Peruvian ceviche are fish, lime juice (a specific type of small, green lemon), chili, and salt.
Red onions in julienne style, cilantro, and celery can be added.

In some parts of Peru, it is prepared and served instantly, so the fish does not blend with the lemon, keeping the flavors distinct.
It is served on a flat plate, both as an appetizer and as a main dish.

In the southern regions, it is often found with chopped celery and leche de tigre (tiger’s milk), which is the liquid resulting from the ceviche preparation itself.

It is often served in a separate glass.
The local gastronomic culture recommends it as breakfast for night owls and as an aphrodisiac.

In the department of Piura and the department of Tumbes, there is a variant of the leche de tigre called leche de pantera (panther’s milk), due to the dark color produced by the “black shell ceviche,” and there is also nun’s milk obtained from seafood ceviche.


In the photo, my version is accompanied by coconut chips and fried mote corn called: