Ceviche is not just a dish; it’s a culinary symbol of Peru, deeply embedded in the nation’s culture and history. When visiting Machu Picchu or the vibrant city of Cusco, trying authentic ceviche is an absolute must. The key ingredient is fresh, high-quality fish, typically sea bass, flounder, or even tuna. This fish is diced and marinated in lime juice, which 'cooks' the fish through acidity. Red onion slices add a sharp contrast, while cilantro brings a fresh, herbal note to the dish.
Another important component is aji amarillo, a yellow chili pepper that provides a mild heat and vibrant color. Authentic ceviche is often served with sweet potatoes or corn, which balance the acidity of the dish. Some variations might include mixed seafood, such as shrimp or octopus, adding complexity to the flavor profile. When enjoying ceviche in Cusco or along the Sacred Valley, look for local cevicherias, where you can savor the dish prepared in traditional ways.
Dining on ceviche while overlooking the breathtaking Machu Picchu is an unforgettable experience. However, it’s important to note that freshness is key; always choose establishments that are popular and busy to ensure the fish is at its best. If you're adventurous, consider trying a ceviche tasting menu, which may offer you a variety of styles and flavors. Remember that ceviche is often best enjoyed with a cold Chicha Morada or a refreshing Pisco Sour, both of which are quintessential Peruvian beverages.
