Ceviche is not just a dish; it is the culinary heart of Peru, celebrated for its vibrant flavors and fresh ingredients. When visiting Machu Picchu and the surrounding areas, tasting authentic ceviche is a must for any traveler. This traditional dish consists of raw fish marinated in freshly squeezed lime or bitter orange juice, often accompanied by red onions, chili peppers, and a sprinkle of cilantro, creating a refreshing and tangy flavor profile that perfectly complements the Peruvian climate.
While you can find ceviche in many restaurants across Peru, the coastal city of Lima is known as the ceviche capital. However, the Sacred Valley and Cusco also have fantastic local variations. Be sure to try it at a traditional Pachamanca feast, where ingredients are cooked in an underground oven, giving it a unique twist.
When ordering ceviche, locals often recommend enjoying it at lunch, as it is traditionally consumed during this time. Pair your ceviche with a refreshing Pisco Sour for an authentic experience. Don't hesitate to ask your server for recommendations on the freshest catch of the day!
For those who want to try making ceviche at home, consider using firm white fish such as tilapia or sole. Combine diced fish with lime juice, sliced onions, and diced chili, and let it marinate for about 10-15 minutes. Serve it chilled with a side of sweet potato and corn for added texture and flavor.
As you embark on your journey to explore the ruins of Machu Picchu, remember that immersing yourself in local cuisine is an essential part of the experience. Ceviche not only showcases Peru's rich culinary heritage but also connects you with the vibrant culture of the country.
Whether you are hiking the Inca Trail or enjoying the views from the train, savor every moment with a plate of fresh ceviche. It’s a delicious reminder that Peru is a land rich in history, flavor, and tradition.
