“Have you tried the ceviche?” This is always one of the first questions Peruvians ask at a tourist meeting. Certainly the most famous Peruvian food, Ceviche is a source of pride here, especially on the coast where it is fresh and abundant. Here I was not long before I had experienced this delicacy, and I soon loved the spicy goodness as much as any native Peruvian. For the first time five years ago, I learned a little about these beloved Peruvian foods.
Peruvian food – What is Ceviche?
The origin of the name ‘ceviche’ is in dispute – some say it comes from the ancient Quechua language of Peru, while others think it comes from the Spanish escabeche, which means marinade. It makes sense to me that ceviche (also cebiche or seviche zea) is made from marinated fish or shellfish on a lemon base. The fish is not cooked in the traditional way in the heat – but the acids in the marinade denature the protein in the fish and turn it into an opaque cooking.
Peruvian Food – Who invented Ceviche?
But where did the ceviche come from? That is another question, the answer to which is in dispute. Some claim that the Spanish brought the dish to the New World, but there are records that show the Incas enjoyed a similar dish long before the Conquistadors arrived. Ancient Peruvian Cultures fish marinated in ‘chicha’, fermented corn, for thousands of years, but later, with limes and onions The Spanish would eat with them, the marriage of the two sexes was created, which today prevails throughout Peru.
Peruvian Food – How is Ceviche prepared?
Ceviche is made in many ways throughout the South and Central America, but I prefer the Peruvian style. With any recipe that can use fish or shellfish, the most popular is “ceviche de pescado” – ceviche made from soft white fish, marinated in sweet potato and “cancha” elixir is served toasted and salted.
If you find yourself wanting to try ceviche, but don’t want to wait to come to Peru, don’t fret, it’s as easy as chopping a few limes. This is my recipe for Ceviche for Two.
½.
A few sprigs of fresh cilantro, roughly chopped (optional)
Salt to taste
1) Boil the stew and fish, then cut into 1/2″ pieces. Place in a deep dish casserole .
2) Top the fish with slices of onion, aji, garlic, and cilantro if desired.
3) sprinkle with salt
4) Cover with lime juice – stir to moisten all the fish
5) Marinate for 10 minutes. When the fish begins to turn white, it is ready to serve.
Ceviche is considered the crown royal dish of Peru. I hope you can come to Peru one day and enjoy it in one of our many “cevicherias”, but until then enjoy your day – and maybe some other Peruvian food too.
Source: Ceviche, seviche, cebiche, history, What’sCookingAmerica.net
