There are few dishes as refreshing as a bowl of ceviche. Found in various Latin American cultures, and spotlighted prominently in Peruvian cuisine in particular, the tangy dish typically consists of cubed fish and/or seafood cured in leche de tigre, a citrus-centric marinade with ample lime, along with a subtle bit of heat from rocoto pepper. The sour concoction is then traditionally garnished with thinly-sliced red onions, cubed or sliced sweet potatoes, and two types of mega-sized corn off the cob — crunchy, toasted ones as well as juicy, chewy choclo kernels. The result? An exciting mash-up of acid and spice in a light but satisfying dish that’s got lots of textural complexity.
Alongside ceviches, Peruvian menus usually also offer tiraditos, which are Japanese-inflected raw fish dishes that feature sliced instead of cubed seafood, often with a slightly lighter hand when it comes to the marinades, and tend to utilize aji amarillo peppers. Ahead, 11 great places to eat some ceviche in NYC.Read More