Ceviche has heat without a flame

link to recipe

“Growing up in Piura, on Perus coast, Veronica Norton of Boca Raton has fond memories of accompanying her mother to the colonial citys busy marketplace. She watched as her mother selected fish, holding the whole creature in her hand to check muscle tone and the eyes to make sure they were still clear.

Norton would help her mother gut and scale the fish and save every part of it for one of the many dishes for which this northwestern Peruvian city is famous. Only the freshest fish made it into the ceviche Rosita de Parra prepared for her family.”

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