"At its restaurant inside the Lincoln Eatery, chef Nilton Castillo serves ceviche that is perfectly balanced in flavor, showcasing a mix of traditional techniques and unexpected twists. A tiger’s milk iteration keeps it simple with leche de tigre, the citrus-based, spicy marinade traditionally used to cure the fish in ceviche without needing heat. The blend comes in a glass topped with Peruvian corn and crispy plantains." - Juliana Accioly
