Limes

Asian in origin, this crop came to Peru via the Spanish colonizers, and adapted itself to the soil and climate of Northern Peru. Our variety—we call it limón sutil (subtle lemon)—is smaller than others and has an intense acidity, perfect to marinate the raw fish used to make cebiche. To get the best of its juice, it should be squeezed with a gentle hand, just enough to get the juice out without the bitter oil from the skin.