For their first World Cup since 1982, we're showcasing a signature dish from Peru's many distinct culinary stylings. Best when fresh, its worth taking a trip to the fish monger for this one.
Virgilio Martinez's Ceviche de Corvina, Palta y Cebolla Morada, is colorful, tangy and so delicious you'll be distracted frome the whole 'basically raw fish' situation. If you still aren't convinced, the base of the sauce, Leche de Tigre, translates to Tiger's Milk, how badass is that?
If you can find it, make sure to get a red chili, which adds not only a swift kick, but can also represent the red sash that appears on the Peru uniform.