Gaston Acurio

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.