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"Perfect! This is authentically Peruvian! And the tips on how to make sure the mussels are good are very helpful! Thank you! If you add some finely minced cilantro to the broth of the mussels and a 1/2 cup of rice you get a great soup too!"
"Really good! I use dover sole for this and a little less garlic but everything else is really how true ceviche is! Try adding one spoonful of milk just before serving, it will give the juice more texture and will be easier on your stomach. Also pour some of the juice in a shot glass for some "leche de tigre" tiger's milk...to go with the ceviche...."
"This was very good! I use feta cheese instead of mozarella because the consistency and flavor are more similar to the "queso fresco" or fresh farmer cheese that we use in Peru to make this. I had never used cilantro or lemon for this though... it was different but yummy!"