Ceviche

Ceviche is claimed to be the specialty of various countries, Mexico, Peru and Chile included, but we avoided getting into arguments and got on with eating it instead. We were already big fans and were looking forward to ordering it without it being the most expensive starter on the menu as it is in England. The way ceviche is served differs between Peru and Chile, but the basics are the same. Fish or shellfish is soaked in lime juice and chilli until it is 'cooked' although as there is no heating involved, pickled might be a better description. The surrounding fluid turns milky during the process, and is called leche du tigre (tiger's milk).

In Chile, we were given ceviche in large portions with the leche du tigre still surrounding it, and with a few segments of lime and chilli to add to taste. In Peru, it tended to be in small portions, carefully presented and with the leche du tigre removed. We often saw leche du tigre on its own as an option for a starter, and Peruvian ceviche usually came with large grains of corn and sweet potato alongside it. The difference in the appearance of the two versions was likely to be partly due to where we ordered it (Chile - fish market stalls, Peru - restaurants) as well as actual variations across the border. Wherever we ate it, it was fresh, zingy, delicious and surprisingly filling and if you like fish and shellfish then it's a must. 

Kate