Killer Shrimp Ceviche

Kristin Hirni

It’s October, and I’m a second-year medical student. My best friend Carly and I have just finished a backpacking trip through South America. We fly out tomorrow from Lima, Peru, and we have just one thing left to do: eat shrimp ceviche, the classic South American dish of raw seafood marinated in lime or lemon juice, oil and spices.

We wander along the busy streets until we find the restaurant our hostel’s desk clerk recommended. It’s a small, dingy joint that doesn’t look up to the current health code, but I don’t give that another thought once a giant bowl of amazing shrimp ceviche is placed in front of me.

It’s incredibly delicious, and we quickly demolish it.