How could raw fish and citrus be so delightful? Why am I so enjoying these popcorny kernels that refuse to become unstuck from my teeth? Why is this the first time I’ve ever eaten this? Why doesn’t every coastal country make this? All are fair questions to ask upon first trying ceviche. Of course, taste is objective, but ceviche is really damn tasty. When people talk of the good food in Peru, this is what they are most likely thinking of. As refreshing a meal as one could have, your first taste of real ceviche might just blindside you.
this is my forest 