Meet Your New Obsesion!!! Cebiche Part III
One of Peru’s best-known dishes is cebiche, which can come in myriad varieties, but nearly always includes at least one type of raw fish or seafood typically bathing in Leche de Tigre (“Tiger’s milk”), a refreshingly puckery marinade traditionally made from lime, red onion, and hot chiles as well as the natural juices from the fish itself. This acidic broth essentially “cooks” the fish, giving it both flavor and texture. It’s a light, healthy dish that highlights the best qualities of its ingredients.
This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings — chicken salad and tuna salad are favorites. Served cold, the dish is often topped with extravagant garnishes and sauces for a colorful presentation.
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