Ceviche is one of Peru's most iconic dishes, celebrated for its fresh ingredients and vibrant flavors. When planning your culinary adventures in Peru, particularly around Machu Picchu and Cusco, the best time to enjoy ceviche coincides with the warmer months, typically from December to April. During this period, the fish is at its freshest, thanks to the warm waters of the Pacific Ocean.
While ceviche is available year-round, the quality peaks during the summer months when local fishermen bring in the day's catch. The most popular fish used for ceviche includes corvina (sea bass) and lenguado (sole), which are best enjoyed cold, marinated in lime juice, and seasoned with spices.
In Cusco, you can find many restaurants serving traditional ceviche, often accompanied by sweet potatoes, corn, and a touch of rocoto (a spicy pepper). For an authentic experience, consider visiting a local market, where you can sample freshly prepared ceviche right from the stall.
Another cultural tip is that ceviche is typically consumed during lunch in Peru, as it is deemed a refreshing dish suitable for daytime dining. Many locals believe that eating ceviche at dinner can lead to digestive issues, so plan your meals accordingly.
If you're trekking to Machu Picchu, make sure to stop in Ollantaytambo or Aguas Calientes for local ceviche. These towns boast several eateries that serve this delightful dish, often with stunning views of the mountains.
Don't forget to pair your ceviche with a refreshing chicha morada or a cold beer to enhance the flavors. Additionally, be cautious about where you choose to eat; opt for places that are busy and have a good turnover of seafood to ensure freshness.
Lastly, during your visit to Peru, engage with the locals about their ceviche preferences – you may discover regional variations and secret recipes that offer a unique taste of this beloved dish!
