If Brazilians love ceviche and flock to the hundreds of cevicherias scattered throughout the country, imagine the Peruvians. For our neighbors, the dish is so important that they even created a special day for it: June 28 is International Ceviche Day, in homage to this institution recognized there as Cultural Heritage, invented about 4,000 years ago by the Incas. In Rio, chef Giancarlo from Cusco is a proud seller of the typical recipe from his homeland: “I feel privileged to be able to showcase our culinary culture,” he says. Giancarlo worked at Central, ranked as the 6th best restaurant in the world in 2019 by the World’s 50 Best Restaurants, and came to Rio to work. He stayed here and now sells ceviche at fairs: fresh fish of the day marinated in lime, with red onion, cooked green corn, toasted corn, pepper, coriander, and the indispensable “leche de tigre” (tiger’s milk), a broth he prepares at home with fish and seasonings such as celery and bird’s eye chili. The “milk” got its name because it is considered as strong as the animal, while the word “sebiche” is said to have originated from the word “siwichi,” which in the Quechua indigenous language means “fresh fish.” Etymologies aside, Giancarlo’s ceviche remains faithful to tradition: fresh and flavorful.