I’ve got a thing for ceviche. I could literally eat it every day – but there’s a specific kind I’m particularly fond of: Peruvian.
It is a thing of beauty – raw fish (and other seafood if you get the works) exquisitely marinated in tangy spicy lime juice dubbed “leche de tigre” (tiger’s milk in English). Leche de tigre is so good (SO GOOD), you can order a small glass of it and drink it on the side. Soak some Peruvian, aromatic basmati rice in tiger’s milk, and you’ll be set for life. SET FOR LIFE.
Anyway, Peruvian ceviche is topped with a mountain of beautiful, thinly sliced red onion, and served beside yam and Peruvian corn called choclo. Seriously an explosive, all-star combination that makes for an epic party of flavors in your mouth.
Now to my poem (or more like a small sentence that rhymes).
They don’t have this in the desert, gotta get it while I can; shrimp, fish & avocado; & it even has some clam!
Worth noting I wrote this poem after I ate Mexican ceviche (pictured below – oh so pretty) – which comes with avocado. Peruvian ceviche does not come with avocado. But hello? It comes with yam.
Now if you’ll excuse me, I’m going to probably indulge in my daily dose of seafood soirée.