The Unique Flavor of Peruvian Ceviche

  A widely popular Latin American dish, ceviche is bursting with both flavor and history. Peruvian ceviche is often debated as the most delicious kind of ceviche that there is. While preparations vary regionally, Lima undoubtedly has some of the best cebicherias to offer in the world. While visiting Lima make sure to try ceviche, as it is something that should not be missed.?Historically ceviche was prepared in South America since before the reign of the Incas. Ingredients such as onions and limes were at the time unknown to South America, so fisherman used only fresh chilies to prepare their versions of ceviche. After the arrival of the Spanish conquistadors, they were replaced by onions and lime juice. There are now hundreds of variations of ceviche recipes for food-lovers to try when vacationing and each household throughout South America has their own unique spin on this traditional dish.Ceviche is normally made with sea bass or flounder, but any fish or shellfish will work. It can be made by combining many different types of seafood and non-seafood ingredients and cutting them into bite-sized cubes. Typically uncooked ceviche is made with fish where the citrus juice ?cooks? the fish. For cooked types of ceviches like shrimp or octopus, the seafood is actually cooked with regular heat and then marinated with the citrus juice and vegetables. You can get ceviche either ?as an entrée or as an appetizer.A typical Peruvian ceviche is marinated in freshly squeezed key lime or bitter orange juice and garnished with onions, aji amarillo or rocoto chili peppers. It is served with sliced sweet potatoes and choclo, cooked corn, cancha, toasted corn and topped with yuyo seaweed.Lima boasts some of the most popular ceviche restaurants in all of South America. La Pescaderia, located in Barranco is known for the use of Amazonian ingredients to prepare seafood dishes from the fish market. Chez Wong is a restaurant of the famous chef Javier Wong, in Victora. You can try one of his specialties, the flounder and octopus ceviche. Another fabulous ceviche restaurant is called Sonia. This is a more rustic cebicheria known for its spicy, Chorrillano style.?For those with a truly bold palate, leche de tigre or tiger?s milk is the leftover ceviche marinade juice served in a small glass. Brightly colored from the presence of spicy chili peppers, sometimes mixed fish sauce or with vodka, tiger?s milk is considered a great cure for hangovers as well as being an aphrodisiac.?Tiradito is an unconventional fusion of crudo, sashimi and ceviche. This raw seafood dish can also be executed with a wide variety of fresh catch, from white-fleshed fish to shellfish to even octopus and covered in a spicy sauce. It reflects the influence of Japanese immigrants had on Peruvian cuisine. Like ceviche it is served aside sweet potatoes and choclo, but differs because it does not have onions and is cut in a thin sashimi-style. You can find a classic tiradito of sole marinated in lemon and chili, and served with corn and sweet potatoes at the Miraflores restaurant, Huaca Pucllana.

  • Jul 11, 2019

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