Ceviche is not just a dish; it is a cultural emblem of Peru, embodying the country’s rich culinary heritage. This refreshing seafood dish is made with fresh, raw fish, typically marinated in citrus juices, particularly lime. The acidity of the lime 'cooks' the fish, resulting in a tender, flavorful meal that is often accompanied by onions, cilantro, and a side of sweet potatoes or corn. When visiting Machu Picchu and the surrounding regions, indulging in ceviche is a must-do culinary experience.
The origins of ceviche can be traced back to the ancient cultures of Peru, and today, it is celebrated in various forms across the country. In the coastal city of Lima, often regarded as the ceviche capital of the world, you can find numerous cevicherías serving this delicacy with unique twists. However, even in the highlands near Cusco and Machu Picchu, local restaurants proudly serve their versions of ceviche, showcasing the versatility of this dish.
When planning your trip, consider timing your ceviche tasting for lunchtime, as this is when locals typically enjoy it. Most Peruvian eateries offer ceviche as a lunch special, making it both an affordable and delicious option. Always ensure that the fish is fresh; a reputable restaurant will use high-quality ingredients and prepare the dish daily.
While in the Sacred Valley, be sure to try tiradito, a variant of ceviche that is similar but features sliced fish rather than cubed, and is often spiced with aji amarillo. This will give you a taste of the local flair while still enjoying the essence of ceviche.
For the best ceviche experience, ask locals for their recommendations on where to eat. Many times, the best ceviche can be found in small, family-run establishments that focus on freshness and quality. Also, don’t hesitate to pair your ceviche with a Pisco Sour, Peru’s national cocktail, for a complete culinary adventure.
