PERUVIAN CULINARY SKILLS

So I made some ceviche for this potluck. I thought it was gonna be a challenge, but I guess my South American blood is still kind of in my system. Turned out amazing, everyone loved it. And the birthday girl drank all the Tiger's Milk! By this i mean the juice that remains at the bottom of the dish once all the fish has been consumed. HOT!

The recipe:

• 2 lbs. of Tilapia fish diced in cubes
• 8 cloves of garlic, chopped
  
• 1 teaspoon of salt
• 2 teaspoons of fresh cilantro, chopped
  
• 1/2 teaspoon of black pepper
• 1 habanero pepper, seeded, choped in tiny bits
  
• 1 red onion, thinly sliced
  
• some of the Aji that i brought from Costa Rica
• about 15 limes, juiced and strained

1. Combine all ingredients except red onion and mix well.
2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
3. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
4. It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Feeds about 10 Deenas.

For the ultimate experience, listen to MARIA LANDO, a song by folk singer SUSANA BACA, from Perú.