Ceviche

Peru's national treasure: raw sea bass cured in lime juice with red onion, chili and cilantro, served with sweet potato and corn. Ingredients: sea bass fillets, limes, red onion, ají limo chili, cilantro, salt, sweet potato, choclo corn, cancha corn. Recipe: 1) Cut fish into even cubes; chill. 2) Slice onion thin and rinse. 3) Toss fish with lime juice, salt, chili and onion; cure only 5-10 minutes. 4) Fold in cilantro. Serve: at once, with boiled sweet potato, choclo and toasted cancha; drink the leftover leche de tigre. History: from pre-Columbian coastal curing (once with fermented fruit juice) to the lime-cured icon of Peruvian cuisine, now celebrated nationally.