Ceviches
Selection of ceviches with fresh fish and seafood.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ceviche's origins can be traced back to the Moche civilization of coastal Peru nearly 2000 years ago. They used fermented banana passionfruit juice. During the Inca Empire, fish was marinated with chicha, a fermented corn beverage. The arrival of the Spanish brought citrus fruits like limes and lemons, revolutionizing the dish into its modern form.
Ceviche is more than just a dish; it's a symbol of Peruvian national identity and a testament to the country's coastal heritage. It's often enjoyed during celebrations, family gatherings, and as a refreshing meal on warm days.
National Dish
Ceviche is considered the national dish of Peru, celebrated annually on June 28th as National Ceviche Day. The dish is a source of national pride and is a symbol of the country's culinary identity.
Coastal Culture
Reflects the rich marine resources and coastal culture of Peru. Its preparation and consumption are deeply ingrained in the traditions of coastal communities.
Social Gathering
Ceviche is often enjoyed as a communal dish, shared among family and friends. Its preparation and consumption are social events that foster a sense of togetherness.
Ceviche is defined by its bright, acidic, and fresh flavors. The interplay of citrus, seafood, and aromatics creates a vibrant and refreshing experience.
The predominant flavor is acidity, mainly from limes or lemons, which 'cooks' the fish. The type of fish (usually white fish such as sea bass, sole, or flounder, or seafood like shrimp, scallops or octopus) dictates the overall taste, offering a subtle sweetness and oceanic character. Aromatic additions like onions, cilantro, and ají peppers contribute sharpness, freshness, and a touch of heat. Other common ingredients such as ginger, garlic, rocoto peppers, leche de tigre add to the complexity.
Freshness is Key
Always use the freshest possible fish and seafood. The quality of the ingredients directly impacts the final flavor and texture of the ceviche.
Lime Juice Ratio
Use freshly squeezed lime juice and adjust the amount to taste. The ideal ratio is enough to 'cook' the fish without overpowering its flavor. Avoid bottled lime juice as it can impart a bitter taste.
Marinating Time
Don't over-marinate the fish. Over-marinating can make the fish tough and rubbery. The ideal marinating time depends on the type of fish and the size of the pieces, but it's generally between 5 and 15 minutes.
Leche de Tigre
Save the leftover marinade, known as 'leche de tigre' (tiger's milk), as it's a flavorful and potent elixir that can be enjoyed on its own or used as a base for other dishes and cocktails.
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