There is a theory that pre-Hispanic people cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. The fame of Peruvian food increases every day because of the fresh ceviches, (conchas negras, shellfish or pieces of underdone fish marinated with lemon juice, chili, salt, onions, sweet potato and corn or boiled corn). El Chinguirito, a sort of Ceviche using dry meat, salt and frayed meat of Guitarra fish and seasoned with lemon, pepper, onion and grinded chili, it is another typical dish; as well as the “sudado” (steam fish), where the yellow chili lose its itch and it turns into a generous cream in order to be served with king prawn, the rest of seafood and crabs.

Tiger milk is the juice that stays in the plate after eating the fish. Perfect after a "resaca", the way we call that miserable feeling we have after drinking too much the night before. It is not a misbehavior if you raise the plate with your hands and put it in your mouth to drink it. But you can also put it in a glass, alone or with some vodka or Pisco, if you like. For more information please contact us.