was prepared hundreds, if not thousands, of years before the arrival of the first Europeans. Tumbo, in particular... Well, not really and I could hardly have taken into account a comment posted hours after my own comment which you have chosen to quote- I'm not Doctor Who. The ingredients of Ceviche are dependent on Spanish colonialism, and the method dependent on Arab colonialism in Spain. Alternative suggestions such as passion fruit do work (since they denature proteins) but to suggest that they were used in such a way thousands of years ago is just wild speculation as passion fruit would turn fish into mush very quickly and also the fruit is not, and never was, exclusive to Peru. Next thing you will be telling me it tastes like fish as well. I love your perseverance though Frau Beck ;-) I think the next Veg recipe Felicity does I am going to see if I can replace a veg with a piece of meat or fish! A good way to try Peruvian food would be to book the Japanese/Peruvian Supper club in London on 30th September. www.yukiskitchen.com I have eaten a dish very similar to Felicity's and look forward to trying her method. Never had it with popcorn, but in Peru my cerviche always came with a bowl of cancha - toasted, salted corn kernels - on the side. Not much flavour though, just lots of crunch to complement the soft fish.