Peru's national dish, ceviche, is a vibrant and flavorful seafood dish that embodies the rich culinary heritage of the country. Traditionally made from fresh, raw fish cured in freshly squeezed lime or bitter orange juice, ceviche is a must-try for any traveler visiting Peru, especially in coastal regions like Lima. However, as you journey to the Sacred Valley and Machu Picchu, you will find variations of this dish that incorporate local ingredients, enhancing its unique flavor profile.
In Cusco, for instance, you can indulge in a delicious twist called “Ceviche de Trucha,” which uses trout, a fish native to the Andean region. This dish not only highlights Peru's diverse ecosystems but also showcases the talent of local chefs who put their own spin on traditional recipes.
When visiting local markets, take the opportunity to sample different types of ceviche, often served with sides like sweet potato, corn, and aji sauce. If you’re unsure where to start, ask locals for their favorite spots, as they can lead you to hidden gems that are less frequented by tourists.
To truly experience the gastronomic culture of Peru, consider joining a culinary tour that focuses on ceviche-making. These hands-on experiences allow you to learn the art of preparing this dish while also understanding the importance of freshness and quality ingredients.
As you explore Machu Picchu and its surrounding areas, don’t miss the chance to enjoy ceviche while taking in breathtaking views of the Andes. Many restaurants in Aguas Calientes offer this dish, providing a perfect way to refresh after a day of hiking.
Lastly, be mindful of the season when enjoying ceviche. The best time to savor this dish is during the warmer months, when fish is at its freshest. So, pack your appetite and prepare to embark on a culinary journey that reflects Peru's rich heritage and stunning landscapes.
