In my Peruvian culture, the dish ceviche holds a significant prominence because of the nearby coastal areas. My absolute favorite dish is ceviche, particularly my das’s recipe, which he makes into perfection. It’s not just about the food; it’s about the memories I create with my dad while we make it together. The connection to this dish is deeply rooted in my cultural identity, reminding me of home. Every time I eat ceviche, I feel a sense of belonging to my heritage, taking me back to my family in Peru. 

For my ceviche recipe, I opt for ocean fish, especially Tilapia, as the base. I then use 16-18 lemons to marinate the fish, creating the flavory taste. The lemons need to be juicy and tender, enhancing the flavor. Plus, I add red onions, tomatoes, cucumber, fresh cilantro, and if I want an extra kick, I make sure to add an jalapeno.