Ceviche is a quintessential Peruvian dish that captivates the taste buds of both locals and visitors alike. This fresh seafood delicacy originates from the coastal regions of Peru and is a must-try when visiting the country, especially after exploring the majestic Machu Picchu and vibrant Cusco.
The key ingredient in authentic ceviche is fresh fish, typically corvina (sea bass), which is marinated in freshly squeezed lime juice. The acid in the lime juice effectively 'cooks' the fish without any heat, creating a delightful and refreshing dish. Along with the fish, red onions are sliced thinly and added for a sharp bite, while aji amarillo (yellow chili pepper) provides a subtle heat that enhances the flavors.
Another traditional component is cilantro, which adds a burst of freshness to the ceviche. Additionally, many recipes include sweet potatoes or corn as side accompaniments, providing a contrast in texture and flavor. The sweet potatoes are often boiled, while the corn, particularly choclo (Peruvian corn), is served whole.
While enjoying ceviche in Peru, be sure to look for restaurants that prioritize using the freshest ingredients, as quality is paramount in this dish. The best ceviche is typically prepared in establishments close to the coast, where seafood is delivered daily. For an authentic experience, consider dining at a local eatery in Cusco or the Sacred Valley after your adventure at Machu Picchu.
Don't hesitate to ask your server for their recommendation on the best ceviche on the menu. Pair your meal with a glass of chicha morada, a traditional Peruvian beverage made from purple corn, to enhance your culinary journey. Enjoying ceviche is not just about the food; it’s a cultural experience that connects you with Peru’s rich heritage.
