Ceviche is a quintessential Peruvian dish that captures the essence of the country's rich culinary heritage. Made primarily from fresh, raw fish, ceviche is marinated in citrus juices, typically lime, which 'cooks' the fish without heat. This dish is often seasoned with chili peppers, onions, and a sprinkle of cilantro, resulting in a vibrant burst of flavors that reflect the coastal regions of Peru.
When visiting Peru, especially in cities like Cusco or near Machu Picchu, you will find that ceviche is a must-try dish in many restaurants and local markets. The seafood is generally sourced from the Pacific Ocean, ensuring freshness and quality. Traditional ceviche is often served with side dishes such as sweet potatoes, corn, or lettuce, adding texture and balance to the meal.
It's important to note that the ideal time to enjoy ceviche is during the day, as it is traditionally considered a lunch dish. The marinating process is quick, so you'll want to eat it soon after it's prepared to enjoy its full flavor. If you're in the Sacred Valley or Cusco, be sure to ask locals for their favorite cevicherías, as these spots often serve the most authentic versions of the dish.
While exploring Machu Picchu, you may want to try ceviche in the nearby town of Aguas Calientes. Many restaurants offer this dish with a view of the stunning mountains, making it a memorable dining experience. Don't forget to pair your ceviche with a refreshing Pisco Sour, Peru's national cocktail, to elevate your culinary experience.
As you travel through Peru, keep in mind that ceviche can vary by region, with different types of fish and preparation methods. Some versions may include mixed seafood, while others might use different marinades or additional ingredients. This diversity makes ceviche not just a meal, but a journey through Peru's diverse coastlines. So, as you embark on your adventure in this beautiful country, make sure to indulge in this iconic dish that embodies the spirit of Peru.
