Here is my take on the Peruvian revanchist quarrels with neighboring states (Chile, Bolivia) going back to the late 19th Century. It’s the Peruvian national dish plus cannon balls flying around aimlessly. Ceviche is genius; the freshest fish “cooked” briefly in citrus with other flavorings. Here I’ve used black cod, a sustainable, locally caught white fish. But you can substitute halibut, or scallops or even shrimp. But the flesh needs to be firm. Hot pepper is essential but the sweet fruit of the mango off sets that. The melon is balled to resemble, guess what. You will need a melon baller as well as a sharp knife. Mango is a bit tricky to slice efficiently so make sure your blade is sharp. Other ingredients might include cooked potatoes (rather traditional) as well as corn. Great for hot summer days; afterwards you can do cannon balls in the pool. —pierino
pound firm white fish
ripe, sweet melon of your choosing
juice from three to five small limes
1 small piece of ginger, peeled and sliced into thin strips
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.