Ceviche is a cooking method that uses the acidity of citrus juice (or fermented fruit juice) to denature the proteins of seafood or fish meat into a stage that is easily edible, resembling in texture and composition. the result of a gentle heat treatment. It is a traditional technique of Peruvian cuisine that first became popular in Latin America and from there has conquered the world in recent years. In Greece, especially in summer, ceviche appears in more and more restaurant menus, so it discreetly knocks on the door of our modern urban cuisine.
“Leche de tigre” is a famous sauce of Peruvian cuisine that contains lemon, onion, hot pepper, salt, pepper and fish broth and is used in the so-called ceviche, dishes with raw fish or shrimp, which are essentially “baked” from salt. and lime or lemon.