Gastón Acurio, author of “Peru: The Cookbook,” realized his dream as not only a chef but as an ambassador of Peruvian food with over 40 restaurants worldwide. His book takes readers on a gastronomical journey through Peru, highlighting the colorful cuisine with more than 500 recipes that reflect the influences of Japanese, Chinese, African, Spanish, Italian and Middle Eastern cultures. The first chapter delves into the world of ceviches -- a perfect summer starter.
Adapted from PERU: THE COOKBOOK by Gastón Acurio (Phaidon, $49.95, May 2015)
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.