There's ceviche, and then there's cebiche, the national dish of Peru. The difference is in the leche de tigre (tiger's milk), which is a bright, acidic, umami-packed juice fortified with fish stock and halibut. In Peru, you can get it by the glass (it's said to be both a hangover cure and an aphrodisiac). At upscale Embarcadero seafood restaurant, La Mar, it's served with fish, yam, thinly sliced red onion, and crunchy cancha (Peruvian dried corn). Enjoy!

La Mar Cebicheria Peruana's Cebiche Clasico

(Serves 4)

To Prepare the Leche de Tigre (Tiger's Milk):

6–8 key limes (about 8 oz.), freshly juiced
200 grams halibut filet
1 garlic clove
12 oz. fish stock
½ habanero chili
1 sprig of cilantro
1 celery stalk
1 cup of ice
1 medium white onion
Salt to taste

1. Blend all ingredients in a blender

2. Strain juice. Set aside.

To Prepare the Cebiche Clasico:

28 oz fresh California Halibut filet

½ habanero chili, finely diced

1 oz. cooked yam

1 oz. Peruvian corn

1 oz red onion, julienne

1 sprig of cilantro

1. Chop halibut into cubes (2 cm each) and place in a bowl.

2. Add salt, habanero chili, and cubes of ice.

3. Add the leche de tigre and stir.

4. Let the mixture set for 30 seconds and then remove the ice cubes.

5. Add onion.

6. Place cebiche on a plate, garnish with onion, corn, cilantro and yams. EAT!