Ceviche

Peru's national cuisine, and an instant infatuation for nearly everyone who tries it. Though other countries claim their own variations with shrimp, octopus, scallops, tomatoes, and even tostada chips, Peru began this cold-"cooked" fish frenzy with just five simple ingredients: sea bass (corvina) marinated for minutes in lime juice, onion, salt, and, of course, fiery chiles (aji). To balance out the texture of the meal, crisp onion and sides of starchy boiled corn (choclo) and creamy sweet potato (camote) enhance the tenderness of super-fresh fish. A sprinkle of dry-roasted maize kernels (cancha) adds a nice crunch.

The remaining marinade, known as leche de tigre (tiger's milk), is a saline, fiery elixir that is frequently flung back from a shot glass or spiked with Pisco, either at the table or the next morning as hair of the dog. (In the latter situation, it is known as leche de pantera, or panther's milk.) Tiradito is a local take on conventional ceviche with a Japanese sushi-style twist of slicing the fish into thin strips and then marinating it in puréed aji amarillo, soy sauce, and mirin.