LC: La Cofradia, can I help you?
NT: Yeah, hello, I heard ceviche is good to keep mosquitoes from biting...
LC: Hmm. This the first time I hear that...
NT: Yeah it's something about ceviche and stuff like that and things of that nature, something about the enzymes. Which one do you recommend?
LC: I think that the Rocoto Chili or maybe the Yellow Chili will be good for that. Maybe the spice have something to do with it?
NT: Okay, thanks I'm on my way.
The Aji Amarillo lunch costs $11 and is made from "Fresh diced fish of the day marinated in Leche De Tigre and Yellow Chili Paste."
The Rocoto lunch costs $12 and is made from "Shrimp, Octopus and Scallops marinated in Leche De Tigre and Rocoto Chili Paste."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
In the process of writing this I realized I have no idea what Leche De Tigre is so I called back and found out that it's the juice made from lime, celery, garlic, salt and Lima chili pepper that is used to cook the ceviche. I also learned that "the juice that stays on the plate after you're done eating, sometimes you mix it with Pisco (Peruvian brandy) or Vodka and do a shot of that." If that don't keep the skeeters away so be it, at least you won't get stung on the bill.