Lima, the port capital of Peru ... ll enjoy oysters still pulsing in the shell and the freshest, tastiest ceviche (Peru’s national dish) right here. Order it at Hotel Paracas (from $220 per ...

Once you return to Lima, you'll visit the countryside for lessons in making homemade ceviche and pachamanca, an ancient Peruvian cooking method that uses hot stones to sear meat. Miami is home to ...

To make the tiger’s milk (ceviche marinade), to a blender or food processor add the fish offcuts, eschallot, scallops, coriander roots and aji amarillo. Blend to a smooth paste, then strain ...