Chebiche. The multicultural story of a dish. The tradition of Chebiche started in pre-Hispanic Peru when Indigenous cultures started "cooking" their fish using the juices and flesh of tumbo, a kind of passion fruit. Later, the Incas started marinated and salted their catch to transport it to the mountains. The Spanish added lemons and onions. The Japanese brought the scallops and the pawns The leftover cebiche juice, called leche tigre, is a perfect cure for a hangover. In the photo, a modern and more refined edition of cebiche, Ah, I forgot to say that it is absolutely delicious.