Pachacamac ceviche

How about a trip to Peru for a few spoonfuls of leche de tigre? Yes, you know, that preparation made from fish stock, lemon and other aromatic ingredients, in which diced raw fish is marinated. Although fondue would be more the order of the day given the temperatures we’re experiencing, some of you will surely be delighted by Alexandra Zapata’s ceviche from the restaurant Pachacamac photographed by Daniele D’Angelo. A traditional recipe handed down by her mother, Cécilia Zapata, who sadly passed away too soon. A hint of lightness and freshness blows over the newsletter on this Thursday morning. With all the originality we know him for, the photographer manages to offer us a snapshot capturing this gourmet moment.