Ceviche is not just a dish in Peru; it’s a cultural experience that reflects the rich culinary heritage of this vibrant country. As you explore the breathtaking landscapes of Machu Picchu and the historical charm of Cusco, taking the time to savor authentic ceviche is a must. This dish, made from fresh raw fish marinated in citrus juices, is typically seasoned with aji (a type of chili pepper) and served with sides like sweet potato or corn.
To best enjoy ceviche, consider visiting a local cevichería in either Cusco or the coastal city of Lima, which is renowned for having some of the best ceviche in the world. In Cusco, you can find several eateries offering traditional versions, often paired with pisco, Peru's famous grape brandy.
When in Lima, the ceviche is often served with a side of choclo (Peruvian corn) and cancha (toasted corn). Make sure to ask for the leche de tigre, a spicy and flavorful marinade that is a prized part of ceviche culture. It’s not only delicious but also believed to be a revitalizing drink!
For an authentic experience, try to visit during lunchtime, as this is when ceviche is typically enjoyed by locals. The freshness of the fish is best preserved during the day, making lunchtime ceviche a cherished tradition.
As you prepare for your visit to Machu Picchu, consider packing some local snacks, but make sure to indulge in ceviche either before or after your trek. There are many restaurants in Aguas Calientes, the gateway to Machu Picchu, where you can enjoy fresh ceviche after a day of exploring the ruins.
Lastly, be adventurous and try different varieties of ceviche, such as ceviche de mero (grouper) or ceviche de conchas negras (black clam). Each region offers its unique twist, allowing you to appreciate the diversity of flavors that Peru has to offer. Remember, ceviche is best enjoyed with good company, a cold drink, and a view of the stunning Peruvian landscape!
