A ceviche hack I developed that I find better than most Peruvian restaurants.

The key to this hack is to create the “marinade” (the leche de tigre as it’s called in Peru, meant to be eaten with a spoon FYI) salty enough and tangy enough. Salt and lime are the only requirements to have something tasty. To keep it more Peruvian I mix in some Aji Amarillo paste, cilantro, and onion. You can order some of the Peruvian crunchy corn or if you’re lazy and brave enough (careful with appropriation these days) toss in some corn nuts like I did here. Boil some potatoes and sweet potatoes and you have Peruvian ceviche at home for a fraction of the price.

Oh right… and what about fish – the main ingredient.? Well this is the most hacky part of the entire hack… frozen tilapia. Yes I said it. I’ve tried this with sashimi grade fish too and I swear I can’t even tell what I like better (I think I honestly prefer the tilapia). I developed this with my Peruvian ex (from Peru, where it is infinitely better than here) and she even made it for her families pot luck using this method.

3 ingredients that need more show time in the US. Malfadine pasta, Pork Jowl, and Aji Amarillo paste. Here it is presented with a stroganoff technique.

Culinary Culture Combine – In Peru I experienced “sopa a la criolla” for the first time. A broth with angel hair pasta topped with a fried egg. Converting to a full on Ramen seemed like an easy and tasty transition.

Culture cuisine combo – Birria risotto, scallops, greens, and cilantro crema foam.

Culinary Culture Clash – Build your own Asian sandwich. Stick with the classics or mix and match to your hearts content.

Vietnamese Banh Mi classics – Cold Cuts (Thịt Nguội) and Fried Pork Belly ( Thịt Heo Quay)

Japanese Sando classics – Pork Katsu and Egg Salad

Bao classics – Bánh Bao and Char Siu