Peruvian Ceviche (or Cebiche). Served differently than Mexican style, it is accompanied by a sweet potato slice, a Peruvian corn called Choclo, topped with red onion slices and a little bit of red chili pepper.
Like so many other dishes in Peru, the Peruvians adopted the recipe menestron from another culture and then added their own twist and spices to make it their own. These particular dishes origins come from Italy and it can be served either as an appetizer or an entrée.
Peru is obsessed with seafood, and Lima's La Mar is its most closely watched cevichería. Here, chef Diego Oka's tiradito of fillets of pejerrey (similar to smelt), in a broth with ají pepper and pisco. via Sandra Angelozzi