Whenever I eat this recipe it reminds me of the person who introduced me to it, my auntie Ana. A tiny Peruvian lady, she is always bursting with energy no matter the time of day, and can chat to you endlessly over glasses of wine or bowlfuls of coffee. Every time I visited her house when I was growing up, she would cook this meal especially. Even now, the punchy sour and fruity lime flavours mixed with the heat from the aji paste takes me back to her kitchen, and all the conversations and loud laughter that bounced around the room. I guess in that respect everyone has a childhood recipe that takes them back.
Anyway, I didn't post today to reminisce about my childhood, I wanted to tell you about this recipe. Spicy, sour, and with a slightly fruity twist, this meal punches you right in the taste buds. Usually ceviche is made with fish, but I've used chicken instead and my inclusion of tomatoes in the recipe will probably make most people say this isn't authentic ceviche. Fair enough, but it still tastes delicious and is a good alternative for someone that doesn't like seafood. This takes a cinch to rustle up and whilst its boiling away you can go do more important things.
