Peruvian ceviche (lime-pickled fish)
Fish second courses
Mexican cuisine
We make this all the time, especially in spring and summer, for a refreshing lunch or dinner. Peruvians serve this dish with corn-on-the-cob and boiled, sliced sweet potatoes, with a little of the juice poured over them--truly delicious! The sauce is called 'leche de tigre' (tiger's milk) in Spanish, because of the heat (rocoto peppers are VERY hot and spicy), and said to be an Aphrodisiac! The fish may seem raw when you read the recipe--be assured, it is not. The lime juice pickles the fish, turning it from clear to white, just as if it were heated, but keeps the light, fresh flavor of whatever fish (and/or shrimp) you use. Even friends and family who avoid any kind of sushi will approve of the fine flavor!
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