Lima is a gorgeous city. It sits along the western coast of Peru, its beaches kissed by the Pacific Ocean.

It’s no surprise that Lima is known for ceviche — a dish that consists of fresh, raw seafood that’s cured in citrus juice, mixed with raw red onion, and bolstered by aji chilies (a spicy pepper similar to a Fresno chilli).

It’s a dish that brings together much of what defines Peruvian cuisine.

Ceviche is a great representation of Peru’s vast ecological diversity. There’s the Andean region, which stretches above the clouds (and provides starchy potatoes); the coastal regions, teeming with fresh seafood; and vast stretches in between.

Central Restaurante, the No. 5 restaurant in the world according to The World’s 50 Best Restaurants Academy, takes the concept of representing Peru’s bio-diversity to a far more serious extreme. Perhaps you saw the restaurant featured in the latest season of “Chef’s Table” on Netflix?

Whether you did or not doesn’t matter — I ate at Central a few weeks ago while on vacation in Peru, and I’m here to tell you what that bizarre experience was like.

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