Do You Prefer Your Guinea Pig Roasted of Pan Fried?

Great article in the Guardian about the food culture of Peru.  An excerpt:

Here groups of middle-aged women expertly carve the fish, prepare the marinades and hawk their wares with formidable voices all day long. 'Come inside, come inside, enjoy the heating and the fine table settings of our magnificent restaurant my big strong king with your beautiful queen,' is a rough translation of the greeting we received. The ceviche women of Ancon are the Latina equivalent of Cockney market traders, and have a patter to match.

The restaurant, of course, has no heating, no fine table settings and indeed no walls. It is merely a series of tables and chairs set out along the jetty under a tarpaulin roof. But the food is sublime. Here you can feast on ceviche mixto - a mix of conchitas negras (black cockles), shrimps, octopus, flat fish, and pejerrey, a sort of anchovy.

If you want to invoke yet more cackling innuendo from the ceviche women, ask for extra leche de tigre or tiger's milk, a blend of hot peppers, lime juice and the fishy goodness in which the raw fish is soaked. According to the ladies it has certain medicinal properties. I am sure you can guess what they are.