Recently I sang the praises of Ecuador's soupy ceviches, which immerse ingredients like black clam, shrimp, octopus, and a Pacific equatorial fish called corvina in a giant bowl of broth made from lime juice and sour oranges. Its southern neighbor also claims to have invented ceviche, though the Peruvian product is more like a seafood salad than a cold soup. In the interest of fairness, I figured Peru... More >>>