28 June 2013 by Alex Stewart
June 28 is Independence Day in Peru - it's also National Ceviche Day, the perfect excuse to sample this simple but delicious dish.
Ceviche is one of the Peru's most distinctive dishes. At its simplest it is made up of fresh raw fish, frequently sea bass, marinated in lime juice and served with chilli, coriander, red onion, peppers and sweet potato. The ensuing flavour combination is intense. The marinade is known leche de tigre, translated as Tiger's Milk, which is reputed to give whoever consumes it extra strength and energy; it's also meant to be a powerful aphrodisiac.
The national day is celebrated throughout Peru, with particular emphasis all along the coast. Lima hosts several ceviche fairs where visitors can gorge on the delicious dish, which is typically eaten as a lunchtime meal. There are also ceviche competitions, parties and other raucous celebrations.
If aren't in a position to sample ceviche in Peru, check out our review of the excellent Ceviche restaurant and Pisco bar in London's Soho, or learn how to make the perfect ceviche from restaurateur and ceviche expert Martin Morales.