Ceviche is a super fresh fish dish from Peru, South America. Simply put, they are pieces of raw fish in a sour marinade. That acid has a bit the same effect as yarn with heat. Under the influence of acid, the proteins in the fish meat coagulate, i.e. the fish becomes less glassy and firmer. It actually ‘cooks’. However, the fish doesn’t become as firm as when it is fried or cooked.
In the marinade of the fish meat, we use Peruvian amarillo peppers in this recipe. Ceviche marinade is also called tiger milk in Peru. Sometimes the men drink this mixture with a dash of pisco (spirits). Then they call it panther milk. If you can’t find amarillo peppers, you can also make this ceviche without it.