Ceviche
Seafood marinated in citrus juices.
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.
Caleo Crudos y Parrilla
Ceviche's origins can be traced back to the Moche civilization, which thrived in coastal Peru nearly 2000 years ago. They used fermented juice from local fruits to marinate the fish. The arrival of the Spanish brought citrus fruits like limes and lemons, which became the key ingredient we know today. Over time, the dish evolved with influences from indigenous, European, and even Asian culinary traditions.
Ceviche is deeply ingrained in Peruvian culture, representing national pride and culinary heritage. It's more than just a dish; it's a social experience, often enjoyed during celebrations, gatherings, and as a casual meal at any time of day.
National Dish
Ceviche is widely considered the national dish of Peru and is celebrated annually on June 28th (Día del Ceviche).
Social Gathering Food
Ceviche is often enjoyed in 'cebicherías' (restaurants specializing in ceviche) or prepared at home during family gatherings, creating a sense of community.
Regional Variations
Each region of Peru boasts its own unique ceviche variations, reflecting the availability of local seafood and ingredients. These variations contribute to the rich culinary diversity of the country.
Ceviche is characterized by a bright, acidic, and fresh flavor profile, balancing the tangy citrus marinade with the delicate taste of raw fish and the spicy kick of chili peppers.
The dominant flavor is acidity from the citrus marinade, typically lime or lemon juice. This 'cooks' the fish, denaturing its proteins and giving it a firm, opaque texture. The fish itself contributes a clean, oceanic flavor. Chili peppers, such as ají amarillo, provide a varying degree of heat, while red onion adds a pungent bite. Fresh cilantro offers an herbaceous note. Some variations incorporate sweet elements like sweet potato or corn.
Freshness is Key
Use the freshest possible fish, preferably caught the same day. The fish should smell clean and oceanic, with no fishy odor. If using previously frozen fish, ensure it was frozen properly and thawed completely before using.
Citrus Marinade Timing
Don't marinate the fish for too long, as it can become overly 'cooked' and rubbery. The ideal marinating time is typically 10-15 minutes, depending on the thickness and type of fish.
Spice Level Adjustment
Adjust the amount of chili peppers to your preference. Start with a small amount and add more to taste, keeping in mind that the spice level will intensify as the ceviche marinates.
Type of Fish
Experiment with different types of fish. Corvina is most traditional in Peru. Flounder or sole also work well. Always use seafood meant for raw consumption.
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