The defining factor in Peruvian ceviche, the citrus-based marinade, sometimes called “tiger’s milk,” is a basic element of the dish. This liquid, usually a mix of lime juice, sliced onions, cilantro, chili peppers (aji amarillo), and fish juices, concurrently cures and flavors the seafood. For example, a basic preparation includes marinating recent white fish on this potent combination for a brief interval, leading to a tangy and vibrant culinary expertise.
The importance of this marinade lies not solely in its preservative qualities but in addition in its contribution to the general sensory profile of the ceviche. It imparts a attribute zest and warmth which can be important to Peruvian delicacies. Traditionally, variations of this preparation have been handed down by way of generations, evolving alongside regional preferences and the provision of components, solidifying its place as a culinary cornerstone.
