All Roads Lead To Lima, Peru For Ceviche

Mention Ceviche and your taste buds travel to Central or South America. Currently, Peruvian pride is on the rise and leading to the development of the so-called Cocina Novandina.
A group of chefs, known as Leche de Tigre Gang (name for the citrusy marinade in ceviche)  are trying to make Lima, the Ceviche capital of the world. 
The idea is to turn ceviche into a universal dish, so that they will pop up somewhat like Sushi eateries. The cuisine offers typical Peruvian meals in a modern and attractive style.
Most culinary experts believe that day is already here. They point out that even non-native chefs are already exploring Peruvian flavors. The WSJ reported: Alain Ducasse introduced a ceviche menu at Rech, his Paris seafood restaurant, and José Andrés just launched a Chinese- Peruvian spot, China Chilcano, in Washington, DC.

Advantages the chefs created were: the country's mix of indigenous ingredients, the abundance of the costal seafood, Andean potatoes, a bountiful of tropical fruits and immigrant influences from Spain, China, Japan and Italy. 

Interest has grown in the culinary aspiration of Peru. I recently had two friends making plans on where to eat, instead of reserving tickets to see Machu Picchu, when they next visit Peru.

The eating revolution was kick started in 2002. Before, fine-dining options had been all European. 
One chef credited with the country's modern food movement is Gastón Acurio.  Acurio, a law school drop out in Spain, did so without telling his parents, he took their money and instead studied cooking at Le Corden Bleu in Paris.
There, he met his his German-born wife Astrid Gutsche. They returned to Lima and opened Astrid y Gaston in 1994.  
Central, with Chef Martinez at the helm, is ranked highest, at number
15th on the World's 50 best Restaurant list ... and where my best friends will dine for one night.

                                  Ceviche Clásico
     Adapted From Peru, The Cook book by Gastón Acurio

4 (6-ounce) white fish fillets cut in 3/4-inch cubes
Salt and freshly ground pepper
2 cloves garlic, minced
2 t aji limo chilies, chopped
Juice of 20 small lemons 
1 t cilantro leaves, chopped
3 ice cubes
1 red onion, thinly sliced
1 corn cob, boiled and shucked
1/2 sweet potato, boiled and sliced

Place fish in a bowl,  season with salt and pepper
Let sit one minute, then add garlic and chilies, stir 
Add lemon juice cilantro and ice cubes to bowl
Stir in onions, and let sit a few seconds, remove ice cubes
Stir once more and adjust seasoning as needed
To serve, divide corn kernels and sweet potatoes slices on 4 plates
and topped with chilled fish.
Serve immediately.
Note: use firm fish such as grouper or sole. Avoid oily or fatty varieties of fish.