Ceviche Peruano: The Delicious National Dish of Peru

Ceviche Peruano is an iconic and widely adored dish from the country of Peru. This quintessentially Peruvian specialty is a source of national pride, gracefully poised between the traditional culinary heritage of the region and the more contemporary culinary trends that have emerged. It is a staple of the gastronomic culture of this beautiful country, and has become a popular delicacy around the world. The dish is a refreshing and flavorful take on seafood and is served up in various interpretations by Peruvian chefs.

Ceviche Peruano is a type of ceviche that consists of marinated fish, prepared with limes, onions, and an array of native spices, such as aji amarillo, a mild red chili pepper, and cumin, a member of the parsley family. It is typically served alongside sweet potatoes, corn, and lettuce or cancha, a local roasted corn. The marinated seafood is traditionally served raw but can also be cooked beforehand.

The History of Ceviche

Ceviche Peruano is a dish with a long history, dating back to the time of the Incas. Its origins are rooted in the coastal region of what is now Peru, where the locals would marinate their freshly-caught fish with the acidic juices of local fruits, such as limes and lemons. This practice has continued through generations, and now ceviche is a popular dish enjoyed by all in Peru.

Popular Ceviche Variations

One of the charms of Ceviche Peruano is that it can be tailored in numerous ways, as each region and chef has its distinctive take on the dish. Some chefs may use different fruits and some may include spicy peppers for a more fiery and assertive flavor. Additionally, chefs might use different fish and seafood varieties, such as seabass, trout, and shellfish.

How to Serve Ceviche Peruano

The most traditional way to serve Ceviche Peruano is soaking it into local sauces called leche de tigre, a combination of lime juice, garlic, ginger, and cilantro, used to accompany the dish. To fully enjoy the aromatic flavors of the dish, pair it with a cold and refreshing beer or a pisco sour, a local cocktail made with pisco, the regional grape brandy.

Where to Enjoy Ceviche Peruano

Ceviche Peruano is best enjoyed fresh and it is widely available in Peru. Throughout the country, there are numerous local eateries, called cevicherias, specializing in this dish. In addition, it can also be enjoyed at up-scale restaurants and hotels, giving the visitor a taste of both tradition and innovation.

Conclusion

Ceviche Peruano is an emblem of Peruvian culture, a symbol of the country’s diverse culinary scene. It is a dynamic and rich dish, with many variations and never-ending flavor combinations, celebrating the country’s freshest ingredients. Whether you live in Peru or are visiting, Ceviche Peruano should be on your list of delicacies to try. Enjoy!