Ceviche power. Gastón Acurio

A compilation of more than 40 recipes from the most renowned chefs and ceviche makers in Peru, which allows you to tour the more than 3,000 kilometers of coast of this Andean country in search of the most delicious ceviche. The prestigious chef Gastón Acurio is the host of this journey and introduces us to the history and secrets of each region and their most representative ceviches, prepared by different local masters. Classic or more experimental proposals made into icons of world cuisine, based on the best quality seafood, lemon, onion, and a touch of spice.

Although it is native to Peru and its history dates back to pre-Columbian times, ceviche is already an international dish, and is part of the usual gastronomy of the coastal countries of Latin America. In Peru, ceviche is a very traditional, highly consumed and extraordinarily valued dish, recognized as a Cultural Heritage since 2004. In addition, it has been included among the fifty best meals in the world according to The Observer and has appeared in the Yelp directory where 400 locations appear in New York that offer it in their menus, from luxury restaurants to Mexican taquerias.