Ceviche

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Ceviche

Ceviche is not only a dish; it is a cultural icon in Peru, representing the country's rich culinary heritage. This refreshing seafood dish consists of raw fish marinated in fresh lime juice, seasoned with salt, and typically accompanied by onions, cilantro, and aji (Peruvian chili peppers). The acidity of the lime juice 'cooks' the fish, resulting in a delightful combination of flavors and textures.

In Peru, ceviche can be found everywhere, from high-end restaurants in Lima to local markets and street vendors. It is a must-try dish for any traveler looking to experience authentic Peruvian cuisine. While exploring Machu Picchu, you may not find ceviche at the archaeological site itself, but Cusco and the Sacred Valley are home to numerous eateries serving this delectable dish.

When in Cusco, consider visiting the bustling San Pedro Market, where you can sample various types of ceviche made with local fish. The freshness of the ingredients is key; therefore, seek out places that serve ceviche daily, as it is always best enjoyed fresh. Pair your ceviche with a chilled glass of Pisco Sour, Peru's national cocktail, for an exquisite culinary experience.

Keep in mind that ceviche is often made with different types of fish, including tilapia, sole, or even mixed seafood. If you're adventurous, try the ceviche de conchas negras, which features black clams for a unique taste. While enjoying this dish, take a moment to appreciate its significance to Peruvian culture, as it reflects the nation's history of fishing and coastal life.

For travelers with dietary restrictions, vegetarian ceviche is also gaining popularity, made with ingredients like mushrooms or avocado. It’s advisable to check with your server about the freshness and sourcing of the seafood, especially if you are sensitive to food safety. Lastly, do not rush through your meal; savor each bite and take in the local surroundings.