Ceviche is not just a dish; it's a cultural icon of Peru, celebrated for its fresh ingredients and vibrant flavors. While the classic version consists of raw fish marinated in citrus juices, regional variations across Peru bring unique twists to this beloved dish. In Cusco, the high-altitude city that serves as the gateway to Machu Picchu, you can find ceviche de trucha, made with fresh trout from the local rivers. The flavor profile is often enhanced with Andean herbs and spices, giving it a distinct taste.
Traveling through the Sacred Valley, you'll encounter a different style known as ceviche de mero, which features grouper fish. This version is often served with a side of sweet potatoes and corn, showcasing the region's agricultural richness. The town of Pisac is famous for its vibrant market where you can sample various ceviche styles and even take cooking classes to learn the secrets behind this culinary masterpiece.
In coastal areas like Callao, the ceviche is more traditional, typically made with a mix of fish and seafood such as octopus and shrimp, marinated with lime juice and served with crispy corn.
Tip for tourists: Always try to eat ceviche at places that are well-frequented by locals to ensure freshness. Pair your ceviche with a Pisco Sour, Peru's national cocktail, for a complete gastronomic experience. If you're visiting during the summer months (December to March), you’ll find the freshest seafood.
Don't hesitate to ask for variations like ceviche mixto, which combines different seafood types for a flavor explosion. Always remember to check the opening hours of the cevicherías, as they often close in the afternoon when the fish is less fresh.
