Ceviche is the flagship dish originating from Peru, considered the main food within the country and transcendent throughout Latin America, by countries such as Mexico, Chile, Colombia, Costa Rica that have adopted this gastronomic delicacy so recognized worldwide.
The ceviche, cebiche or seviche is a dish made from fish marinated in lemon juice with a mixture of chili, onion, pepper and salt to taste that gives the special touch to the traditional Peruvian taste consumed worldwide.
It is advisable to consume ceviche because fish contains proteins, minerals, fatty acids and omega-3. Combined with carbohydrates, sweet potatoes, corn and vegetables that complement a healthy diet.
The word ceviche comes from the Quechua "siwiche", which means fresh fish and from the Arabic "sibech" in reference to acidic food.
According to historical sources, the traditional preparation of ceviche arose 2000 years ago, in the Mochica culture with the use of the local fruit "tumbo", and in the period of the Inca Empire the maceration of fish was done with the Andean drink chicha de jora together with chili bell pepper and salt.
After the arrival of the Spaniards, onions and orange juice were added, and by the 20th century, oranges were replaced by lemons, adding sweet potatoes, canchita and corn, which distinguish the Andean taste.
In Peru every July 28 is celebrated National Ceviche Day, considered cultural heritage of the nation, with a typical delicacy that offers exquisite flavor to the whole world.
Peruvians are proud of ceviche for having the most representative dish in the world, being a cold food, it is most consumed in summer, however, the indecipherable flavor followed by the variety of its ingredients makes its consumption continue throughout the year regardless of the weather season and region of the country.
Peruvian ceviche is served with rice chaufa, rice with seafood, among others depending on the region or type of ceviche.
The infallible complement is the leche de tigre sauce, which is the ceviche's own juice that gives the main flavor to the typical dish, which is also served as a drink in small portions.
It is important to buy firm, fresh fish and avoid fatty fish in any of its species. At the time of cleaning, all the backbone must be removed from the spine without leaving any trace that could make the meat uncomfortable and ready in its entirety for human consumption.
Take into account the proper cooking time of the fish. It cannot be raw or overcooked because it will spoil the dish and the flavor.
The corvina fillet is the most recommended for the freshness it maintains, among other species, mackerel is used, but with care of its bones, sea bass for its white color with thin back, blue fish and endless varieties that meet the basic rules for the consumption of ceviche within the Peruvian coast.
In other regions farther away from the Peruvian sea, they do not want to try this delicacy in their palate and even use trout to make a good ceviche dish.
Peruvian ceviche, is the most popular ceviche made with fresh fish in pieces.
Ceviche de conchas negras, is the typical aphrodisiac dish of Tumbes with red onion, rocoto and chili.
Ceviche of octopus,it takes relevance the use of tender octopus.
Ceviche mixto, is prepared with seafood including shrimp, squid, cochas, snail, among those preferred by the place.
