S1 • E14 Jun 23, 2017
Ceviche is indisputably Peru's flagship dish. The cured raw fish classic can be found pretty much anywhere in the country, from humble huarique street carts to fancy restaurants. Taking full advantage of an extensive 1,500-mile coastline and over 2,000 species of fish, Peruvians know how to marinate fresh sea bass, tuna, octopus, sole, sand smelt, black clams, sea urchins and others, like no one. Grace will dive deep into this simple yet intriguing dish, traveling from Lima's fish markets to restaurants that offer the best versions of the national passion.
