Ceviche is the quintessence of fish dishes, a meeting of land and sea. The ingredients are basic; fish, chilies, onions, cilantro, and salt. Its magic is the transformative power of citrus cures. In South America, it’s often served with plantain chips, toasted corn (“cancha tostada”), or popped corn (“canguil”).

CIn my visits to Ecuador, following a heart-focused diet, I managed to enjoy some salt-restricted ceviche. Returning home to work, I decided to incorporate a more Peruvian styled version, known as leche de tigre. This style features scallops and sweet potatoes. I think of it as food for the gods.