By audiarmisg on Skatehive
ENGLISH VERSION (click here!) Ceviche can definitely be a calling card for Peruvian cuisine. I’ve tried it across all social layers, and I can tell you that ceviche carretillero (street-style ceviche) has a flavor that the others simply don’t. It’s impressive but true. I always buy from the same lady, and every time, she somehow outdoes herself. Just walking past her stand is enough—you can smell the dish in the air. You've already enjoyed it before even taking a bite 🤠During winter, I don’t usually eat much ceviche, but I fell into the trap today because the weather was sunny and I walked by my favorite vendor. These are improvised little food stands and part of the informal economy in Lima. You can find them in different districts. Personally, I’ve enjoyed the ones near my neighborhood and the trÃo marino (a popular seafood trio dish). This one is ceviche de pota (made from a type of large squid), with salsa criolla—onion, lime, and cilantro—crispy corn, fried pota, and sweet potat