My latest transfixion is ceviche, and my favorite part of the dish is what's known as leche de tigre.
Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice.
In Peru, the invigorating potion is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.
Source: Flickr User Carlos Varela
Derived from the word tirar, which means "to throw," tiradito is the Peruvian cousin to 
If you're an adventurous home cook who enjoys recipes that think outside the box, get excited: this strawberry ceviche is perfect for you. When I came across it in a 
Not to be confused with the chile pepper of the same name, ají (pronounced "ah-hee") is a vibrant sauce used as a condiment and for dipping all across South America. Although it often contains tomatoes, cilantro, hot peppers, and onions, the sauce varies in heat and content depending on the locale. In Chile, ají often has lemon; in Ecuador, it's mild, with less heat; the Peruvian version typically has a verdant green color. 
"Off-centered stuff for off-centered people" is the slogan used on every beer at 
