We use a fantastic travel company to help us plan our vacations, Gate 1.  One of the signature features of their trips is a local experience.  In the case of our trip to Peru, a “cooking” class.  I say “cooking” because we didn’t actually cook anything, but what we did make was fantastic.  We live in Southern California, home to amazing Mexican Ceviche.  Peruvian ceviche, however, is distinctively different with its fish & chewy choclo corn mixture.  The key, you see, is that chewy corn & Tiger’s Milk.  If you are fortunate enough to find choclo, which is a boiled large corn kernel, then get it and make this ASAP.  If you are like me, and don’t have access to all those Peruvian ingredients, I’ve found hominy does the trick.  That and some Tiger’s Milk.

Peruvian Ceviche

• 1 lb fresh fish, diced into small pieces (for example, sole or tilapia)
• 2/3 habanero, minced
• 1/2 jalapeno, seeded and minced
• 1/2 red onion, thinly sliced
• 1 c hominy (or choclo if you can find it)
• 1 tsp salt
• 1/2 c cilantro
• 1 batch Tiger’s milk (below)

Mix all ingredients in a large bowl and serve with potato chips.

Tiger’s Milk

• 1/2 c lime juice (about 7 limes)
• 2 garlic cloves
• 3 Tbsp cilantro
• 1/4 red onion
• 1/3 habanero, minced
• 1/8 lb fresh fish

Put all ingredients in a blender and mix until smooth.  If it’s too thick, add up to 1/4 c of water.