Don’t forget to try Peru’s famous fish dish, ceviche, if you’re ever here!
How is ceviche made? What is ceviche? Why should you give it a try? I’m sure you have a lot of questions regarding this delicious-looking Peruvian fish dish, so let’s look into it.
This post has all you need to know about Ceviche, from what it is to its history and the traditional recipe for making it.
Here’s a detail on What Is Ceviche: How This Peruvian Fish Dish Is Made?
Ceviche, also called seviche or cebiche, is a fish dish from Peru that combines a variety of flavours, including sour, spicy, and more, with a lemony twist.
Raw fish is used to make ceviche, which is then combined with onions, chilli peppers, salt, and freshly squeezed lemon. For those who enjoy seafood, it is typically served with sweet potato slices or plantain chips, making a full meal. The taste will surprise you even if the ingredients don’t seem to go together.
Ceviche is typically referred to as a small meal; but, when you taste it, you’ll experience an explosion of flavours and textures, including sour, bitter, spicy, sweet, and crunchy all in one bite. Even though the portions are small, the quality will make you want more after you have eaten only one dish.
The origins of ceviche are a matter of ongoing discussion, however, it is generally accepted that they originated on Peru’s Pacific shores almost 2000 years ago. It is reported that people in the Moche civilization prepared fish by curing it with the juice of a passion fruit called Tumbo, and there are other records of people cooking fish with lime, pepper, and salt in coastal areas of Peru.
The following ingredients are needed to make Ceviche:
For accompaniment (optional)