Ceviche is not just a dish in Peru; it is a cultural experience that embodies the essence of Peruvian cuisine. The best time to enjoy this refreshing seafood delicacy is during the warmer months, specifically from December to April, when the fish is at its freshest. During this season, the coastal waters are teeming with a variety of fish, including the popular white fish, corvina, which is commonly used in ceviche.
While visiting Machu Picchu and Cusco, make sure to take a culinary detour to sample ceviche in its many forms. The dish is often prepared with lime juice, onions, and aji pepper, making it a tantalizing treat for the palate. It's typically served with sides of sweet potato, corn, and sometimes avocado, enhancing the overall flavor.
In coastal cities like Lima, which is renowned for its culinary scene, ceviche can be found in countless restaurants, ranging from street vendors to upscale dining establishments. Lima's cevicherías are particularly famous, and it's advisable to try ceviche mixto, which combines different types of seafood.
For tourists visiting Machu Picchu, enjoy ceviche in the nearby towns of Aguas Calientes or Urubamba. While the altitude can affect your appetite, the vibrant flavors of ceviche are sure to whet your appetite. Remember to check for fresh ingredients and the establishment's reputation to ensure a delightful meal.
Additionally, consider trying local variations, such as ceviche de mero, which uses grouper, or leche de tigre, the zesty marinade that serves as a drink on its own. Pairing your ceviche with a cold Peruvian beer or a Pisco Sour will enhance the experience.
As you explore the Sacred Valley and its markets, keep an eye out for ceviche stalls that offer authentic local flavors. Enjoying ceviche is not just about the food; it's about immersing yourself in the vibrant Peruvian culture and its culinary traditions.
