Almost every country in the world is known for a special type of cuisine, and Peru is among the most famous with its gastronomic contribution of ceviche. This delicate, always-fresh delicacy commonly contains fish or shellfish that is marinated in citrus juices with various local vegetables. From its Peruvian origins, ceviche has exploded in popularity and may now be found in almost every corner of the map. However, it goes without saying that if you want to try world’s the original ceviches, book a flight to Lima (or any other city in Peru) and prepare yourself for a truly amazing experience.
It’s still unclear exactly which language gave rise to the name “ceviche”, and theories include origins in Quechua, Spanish and Arabic. Although creating a tasty ceviche is an art that requires at least some practice, the steps for preparing the dish are relatively straightforward for its modern-day preparation. The process begins with cutting the fish into small pieces and then mixing with fresh, sliced vegetables (onion is a common ingredient). Various seasonings can then be added, and salt is one of the most popular due to its ability to strengthen the taste of the dish. After the seasonings, add lime juice and toss the fish and vegetables until the fish becomes “cooked”. Although this isn’t the most well-known way to “cook” seafood, the citric acids pickle the fish and allow it to safely be consumed (plus, it’s delicious). Although ceviche originally marinated for 3 hours before being served in its original recipe, the modern style of preparation allows it to be served immediately after tossing the fish in the lime juice – this will guarantee absolute freshness for everyone that has the pleasure of eating it.
Like most dishes that spread from country to country, the list of ceviche spin-offs has grown to include an incredible number of options. In fact, almost every country in Latin America has its own variation that includes a bit of the local flavor. These different versions commonly include ceviche with various types of fish, shrimp, and different shellfish. So if you’re looking for fresh seafood in Latin America, ceviche is the top recommendation on the menu, and if you’re looking for what are arguably the original ceviche recipes, make sure your itinerary includes a long stop in Peru.
It’s still unclear exactly which language gave rise to the name “ceviche”, and theories include origins in Quechua, Spanish and Arabic. Although creating a tasty ceviche is an art that requires at least some practice, the steps for preparing the dish are relatively straightforward for its modern-day preparation. The process begins with cutting the fish into small pieces and then mixing with fresh, sliced vegetables (onion is a common ingredient). Various seasonings can then be added, and salt is one of the most popular due to its ability to strengthen the taste of the dish. After the seasonings, add lime juice and toss the fish and vegetables until the fish becomes “cooked”. Although this isn’t the most well-known way to “cook” seafood, the citric acids pickle the fish and allow it to safely be consumed (plus, it’s delicious). Although ceviche originally marinated for 3 hours before being served in its original recipe, the modern style of preparation allows it to be served immediately after tossing the fish in the lime juice – this will guarantee absolute freshness for everyone that has the pleasure of eating it.
Like most dishes that spread from country to country, the list of ceviche spin-offs has grown to include an incredible number of options. In fact, almost every country in Latin America has its own variation that includes a bit of the local flavor. These different versions commonly include ceviche with various types of fish, shrimp, and different shellfish. So if you’re looking for fresh seafood in Latin America, ceviche is the top recommendation on the menu, and if you’re looking for what are arguably the original ceviche recipes, make sure your itinerary includes a long stop in Peru.
I had trout ceviche while in Cusco and it was delicious. I frequently make ceviche at home using shell fish and lots of colorful veges. It's one of my favorite dishes
ReplyDeleteCeviche is one of the most popular and classical dishes in Peru... and it can be made with practically any ingredient! Have you tried, for example, mushroom ceviche? It is the greatest!
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