Summary: Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit. For recipes, visit www.ciaprochef.com/WCA
