A large part of me (the sweaty part) despises summer, but this year I’m like super into it. I’ve been inspired to make all sorts of stuff. Also, I’ve embraced wavy hairs. This shrimp ceviche might be my most favorite thing EVER. It’s inspired by the ceviche I always order at one of my favorite LA restaurants, Corazon y Miel. The chef there loooves Peruvian food, you can just tell. I believe he’s from somewhere in Central America and while people like to consider it a Mexican restaurant (and sure there are Mexican influences), it isn’t completely true. It seems like he takes some of his favorite Latin American flavors and sort of does a mishmash of them, creating his own unique takes on traditional dishes. He sort of blurs the lines of tradition, taking what he likes from each region’s version of a dish. His ceviche is probably my most favorite in LA. I know I’m somewhat bias (because I was raised on Peruvian-style ceviche), but ceviche made by Peruvians is like no other. I’ll take it over Mexican ceviche any day of the week. This is sort of a combo of the two, mainly because Peruvians never eat …

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