Culture page 🎈🌞

Ceviche is the most famous peruvian dish in the world and in a country as diverse as this there cannot be a single way to prepare it.

Although ceviche is an emblematic dish of the coast, this doesn´t mean that it is exclusive to it. Also, in the mountains and in the jungle this popular dish is prepared, only they don´t use sea fish, but river species such as trout or corvina fish.

So, I´m going to tell you about the different kinds of this national dish are in Peru.

Fish Ceviche: This is the traditional one and the easiest to prepare and find in restaurants.  Its preparation is made with a white seawater fish which is then cured in freshly squeezed lemon and mixed with sliced onions, chili peppers and salt. Accompaniments are typically a medley of giant Peruvian corn, slices of cooked sweet potato, and some crunchy chifles (plantain chips) and cancha (corn nuts).

Ceviche with “leche de tigre” (tiger´s milk): Leche de tigre is usually served over ceviche, as it is, after all, the juice of ceviche. It is a zesty mixture of the fish, the lemon, the onion and the chili pepper combining to create a unique and flavorful liquid.

You also may find it as a stand-alone appetizer, in which case it is typically served in a cocktail glasswith some cubes of fish swimming in it. Some love it so much that they throw a bit of vodka and white wine in it and call it a night.

Mixed Ceviche: This is characterized by the mixture of various marine products (seafood and fish). Its ingredients are the same as those of the fish ceviche.

Seafood Ceviche: It´s kind of mixed ceviche but without fish. Its particularity is that it has combined seafood. One characteristic of the preparation of this ceviche is that the seafood has to be previously boiled or passed through hot water. An excellent alternative for all those people who cannot or don´t like to eat raw fish. 

Its ingredients are: squid, seashells, prawns, snails, octopus, fresh lemons, onion, chili, lettuce, sweet potato, cooked potato, salt and pepper to taste.

Corvina Ceviche: Among all the varieties of ceviche that are prepared in Peru, the corvina is one of the most popular, because its meat is very delicate and delicious. Its ingredients and preparation are very similar to traditional ceviche, and like this, the corvina meat must be very fresh or frozen.

Trout ceviche: The preparation of this ceviche is the same as the traditional fish ceviche; you must bear in mind that the trout must be clean and without bones. 

Cevicherete: It is an Amazonian version of the traditional ceviche, however for its preparation some ingredients from the Peruvian jungle are required that give an original touch to this delicious dish. Its ingredients and preparation are very similar to traditional ceviche but in this one the lemon can be replaced by exotic fruit called cocona and fish belonging to peruvian jungle are also used.

CEVICHE AROUND THE WORLD 🌍

The origin of ceviche is debated throughout South and Central America all the way to the Polynesian Islands. However, it is widely accepted that ceviche originated on the Pacific coasts of Peru nearly 2000 years ago. But that´s why ceviche is an international dish and a lot of countries has their own version. 

Mexico: It has fish or small pieces of shrimp and dicing in avocado, tomato and olives. Similarly to Peru, it´s marinated with salt, lemon and onion, chili peppers and cilantro. Octopus and tuna are sometimes substituted for the base. The mix is served with homemade nachos for a crunchy treat.

Chile: They prepare their ceviche with halibut or Patagonian toothfish. The marinade is a blend of lemon, grapefruit, garlic, mint, cilantro and red chilis. Typically served with crackers or homemade bread.

Ecuador: In this, Ceviche is often made with shrimp, or some kind of local shellfish, with lemon and cancha are usual accompaniments.

Caribbean: In the Caribbean ceviche gets a touch of the tropics with a splash od coconut milk in addition to the lemon and onions.

Thailand: In Thailand the traditional switch white fish for scallops and add fish sauce, lemon leaves and Thai chili. A touch of sliced cucumber finishes it off on a fresh note.

Philippines: this dish is the only listed breaks the citrus trend. Instead of lemon juices. Filipino ceviche uses coconut vinegar. This preparation dates all the way back to the 10^th century AD.