Discover Peru through its ceviche
Peru is not only a natural paradise, its limitless heritage also covers a wide range of cuisine , and an example of this is ceviche, declared part of the Nation’s Cultural Heritage.
Its origins are still a mystery. Some historians link it to the Quechua word “siwichi”, a term used for the tender and fresh fish that the Mohicans would eat with lemon juice. Others associate it with the Arabic word “sibech”, which means acidic food. Lastly, it is also associated with the English sailors that arrived in the ports of Peru and called it “sea beach”.
Regardless of its origins, ceviche has crossed borders and become one of the most recognisable dishes in world cuisine. Its prestige is protected and spread by great chefs of the renown of the Peruvian Gastón Acurio, or by restaurants of such high quality as Cebichería La Mar in Miraflores, Lima.
The basic ceviche recipe involves cutting pieces of white fish and mixing them with lemon juice, red onion, Aji chilli, coriander and salt. You cannot go without the perfect complement, “tiger milk”, the juice produced by the ingredients in ceviche which has an acidic and spicy flavour.
There are many different ways of making ceviche in Peru. Mixed ceviche has seafood and fish and is accompanied with sweet potato or lettuce leaves. The black conch ceviche with chifle (fried plantain) and canchita (toasted corn) is characteristic of the coasts of the Tumbes region. There is also an octopus based version or chinguirito unique to the north of the country, which consists of dried strips of guitarfish accompanied by cassava or zarandaja beans.
Fly to Peru and be seduced by its magical flavours!