 The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly.It was developed in the 1970s by Peruvian-Japanese chefs including Dario Matsufuji and Humberto Sato.Many Peruvian "cevicherías" serve a small glass of the marinade (as an appetizer) along with the fish, which is called "leche de tigre" or "leche de pantera."