Ceviche is a quintessential dish of Peru, renowned for its fresh ingredients and vibrant flavors. It consists primarily of raw fish marinated in citrus juices, particularly lime, which effectively 'cooks' the fish through a process called denaturation. In Machu Picchu and Cusco, ceviche is a must-try for any traveler looking to experience authentic Peruvian cuisine.
This dish typically features ingredients such as onions, cilantro, and chili peppers, making it a refreshing choice, especially in the warmer months. Each region in Peru has its unique take on ceviche, with variations in fish types and accompanying ingredients. For example, in coastal areas, you might find ceviche made with local catches like sea bass or tilapia, while the Andes may offer a twist with freshwater fish.
When enjoying ceviche in Cusco or while visiting the Sacred Valley, consider pairing it with a side of sweet potato or corn to balance the acidity of the dish. Many restaurants in these areas pride themselves on their ceviche, often serving it as a centerpiece of their menu. To ensure a memorable experience, look for establishments that specialize in seafood and have high turnover, as freshness is key to the quality of ceviche.
Don't hesitate to ask your server about the day's catch, as this can lead you to the freshest and most flavorful options. Additionally, many locals enjoy ceviche with a cold beer or a refreshing pisco sour, which complements the dish beautifully. If you're visiting during a festival or a local celebration, you might find unique ceviche variations that highlight regional ingredients.
For those adventurous enough, some places offer ceviche made with more exotic seafood options like octopus or shrimp. Always check the reviews or ask locals for recommendations to find the best spots for ceviche in Cusco or near Machu Picchu. Remember, trying ceviche is not just about the food; it's also about experiencing a significant part of Peru's culture and culinary heritage.
