Ceviche

Ceviche is a signature dish from the Peruvian coast, renowned for its freshness and flavor. It is made with fresh fish marinated in lemon juice, accompanied by red onion, chili pepper, cilantro, salt, and pepper. Other ingredients such as sweet potato, corn, and cancha (toasted corn) are common additions, varying by region. Main characteristics of Peruvian ceviche: Base: Fresh fish, preferably white (sea bass, sole, grouper). Marinade: Fresh lemon juice, which cooks the fish. Aromas and flavors: Julienne red onion, chili pepper (lime or yellow), cilantro, salt, and pepper. Side dishes: Cooked sweet potato and corn, toasted cancha (corn), and sometimes yuyo (weed), lettuce, etc. Varieties: Mixed ceviche (with seafood), black clam ceviche, shrimp ceviche, etc. Cultural Importance: Cultural Heritage: Ceviche has been declared a National Cultural Heritage, and National Ceviche Day is celebrated every June 28th. National Identity: It is considered a symbol of Peruvian gastronomy and cultural identity. Culinary Heritage: Its roots date back to pre-Columbian cultures, evolving with the incorporation of Spanish ingredients such as lemon. Regional Influence: Each region of Peru adapts ceviche to its local ingredients and particular tastes. Ceviche is not only a delicious dish but also an expression of Peru's history, culture, and gastronomic richness, with a wide variety of flavors and presentations.