Ceviche is a cornerstone of Peruvian cuisine, and its regional variations reflect the diverse cultures and ecosystems of the country. In Lima, the capital, you'll find the classic ceviche, made with fresh fish marinated in lime juice, a touch of chili, and served with sweet potato and corn. In the northern coastal region, particularly in Piura, the ceviche is often prepared with a hint of ginger, giving it a unique, aromatic flavor. Moving to the Amazon region, ceviche is often made with river fish such as paiche and is accompanied by tropical fruits, which add a sweet contrast to the acidity. In the Andes, you might encounter ceviche de trucha, featuring trout caught in the high-altitude lakes, often garnished with local herbs.
When visiting Machu Picchu and the surrounding Sacred Valley, take advantage of the opportunity to taste these regional variations. Many local restaurants offer ceviche on their menus, allowing you to experience the flavors that differ from one region to another. Don't miss trying ceviche de mero, made with grouper, which is popular in coastal areas yet can be found in Cusco as well. Pair your ceviche with a refreshing chicha morada, a traditional Peruvian drink made from purple corn.
As a traveler, it's essential to prioritize food safety. Always choose restaurants that are well-reviewed and busy, as this often indicates fresh ingredients and good hygiene practices. If you are unsure about the spice level, ask for recommendations, as Peruvian cuisine can vary significantly in heat. Lastly, consider taking a ceviche cooking class during your stay; this not only enhances your culinary skills but also provides a deeper understanding of Peruvian culture.
