Ceviche is not just a dish in Peru; it is a cultural symbol and a culinary masterpiece that visitors must experience. To savor ceviche at its finest while exploring Peru, especially around Machu Picchu and Cusco, follow these tips.
Begin your culinary journey in Cusco, where you can find a vibrant food scene. Many local restaurants offer fresh ceviche made from the catch of the day, typically sourced from the Pacific Ocean. Look for establishments that prepare their ceviche in-house, as freshness is key to this dish's flavor.
When ordering ceviche, you will typically encounter various styles, including the classic ceviche limeño, made with fresh fish, lime juice, onions, and a touch of chili. Pair it with sweet potato and corn to balance the dish's acidity.
While visiting the Sacred Valley, make sure to stop at local markets, where you can find vendors selling traditional ceviche. Don’t hesitate to ask for recommendations from locals or your tour guide; they can point you to the best spots.
Timing is essential when enjoying ceviche. It is best consumed in the early afternoon, as this is when the fish is freshest. Additionally, many restaurants prepare ceviche as a lunchtime special, making it a perfect midday meal.
For an adventurous experience, consider taking a cooking class. Many local chefs offer classes where you can learn to prepare ceviche yourself, gaining insights into the techniques and ingredients that make this dish special.
After indulging in ceviche, pair your meal with a pisco sour, Peru's national cocktail, for a complete culinary experience. This refreshing drink complements the flavors of the ceviche beautifully.
Finally, remember to be mindful of your dietary preferences and allergies. If you are not a fan of fish, there are variations made with shrimp or mixed seafood. Enjoying ceviche in Peru is an unforgettable experience that offers insight into the country’s rich culinary heritage.
