W hen Atlanta summer heat rolls in like a steam engine, nothing hits quite like ceviche. The refreshing Latin American dish, raw seafood “cooked” in citrus juices, is cool, fresh, and zingy. Sure, you can scoop up tubs of it from your Sam’s Club (yes, really), but, if you want the real deal, look to Peruvian ceviche. Peru’s version is the OG. And, since 2023, it’s earned a spot on the United Nations’ Intangible Cultural Heritage list , a distinction that recognizes the significance of the way a particular food is prepared and consumed. Peruvian ceviche joins the previously honored French baguette and Italian Neapolitan pizza as a dish considered vital to humanity’s cultural fabric. That’s a lot of pressure for a citrusy bowl of fish. But it lives up to the hype.

Peruvians have been pe

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