Ceviche is a classic Peruvian dish, a representation of Chef Daniel’s hometown, and his personal favourite. It is made from marinated wild fish (snapper), limes, onions, Peruvian yellow chilli, and Andean dried corn. As this dish is primarily made up of raw fish, the Peruvian locals once believed that this dish could only be eaten in the morning, as the catch would have been the freshest at that time of the day. The citrus-based, spicy marinate used to cure the fish is also known as Tiger’s milk (Leche de Tigre), and it is believed to make one’s body strong. The freshness of the sea was entirely captured in this dish, the snapper had a nice, slightly firm texture, and had no fishy taste to it. The Andean dried corn went really well with the raw fish, as the crisp added another dimension to the consistency of the overall dish. We especially loved how light, guilt-free, and delicious the ceviche was, sashimi lovers or people who are on a low-calorie diet, should totally go for this.