Cerviche, which originated in Latin America, is a dish that combines the freshest raw seafood with the right amount of lime, onions and chillies — something that is not as simple as it sounds. These elements must have the right mix so that the run-off from the seafood forms a creamy marinade known as Tiger’s Milk. Only chefs who possess enough experience and a certain touch of kitchen alchemy can do this.
Fresh ingredients in the hands of talented chefs make for one delicious meal
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