Peruvian ceviche

Peruvian Ceviche is a traditional South American dish, particularly from the coastal regions of Peru. It is widely regarded as one of the country's national dishes. Peruvian ceviche consists of chunks of raw fish marinated in freshly squeezed lime or bitter orange (Seville orange) juice, with sliced onions, chili peppers, and seasoning. The citric acid in the juice causes the proteins in the seafood to become denatured, which simulates the cooking process without the use of heat. The result is a refreshing dish often served with sides such as sweet potato, lettuce, corn, or avocado.

History

The origins of ceviche are debated, but it is believed to have been present in Peru for thousands of years. The earliest forms of ceviche could have been made by the Moche, a coastal civilization in Peru who used the juice from local banana passionfruit to marinate fish. Later, with the arrival of the Spanish conquerors, the recipe was adapted to include the now-characteristic lime juice. This dish is a reflection of the diverse cultural influences that have shaped Peruvian cuisine, blending indigenous traditions with Spanish, African, and Asian influences.

Variations

While the basic ingredients of Peruvian ceviche are simple, regional variations abound throughout Peru. In the North, particularly in the city of Piura, ceviche is served with zarandaja beans and chunks of corn on the cob. The Amazonian version uses a local fish called "paiche" and often includes the addition of cocona, a tropical fruit. In Lima, ceviche is typically served with slices of cooked sweet potato and maize kernels from the Andean region. The type of fish used can vary widely, but common choices include sea bass (Corvina), tilapia, and flounder.

Preparation

The preparation of Peruvian ceviche is straightforward but requires fresh ingredients for the best flavor. The fish is cut into bite-sized pieces and marinated in lime juice along with sliced onions, chili peppers (commonly Aji Amarillo or rocoto), and salt. The mixture is left to marinate for a few minutes up to several hours, depending on personal preference for the texture of the fish. The acidity of the lime juice not only flavors the dish but also effectively "cooks" the fish without heat. It is typically garnished with cilantro and often accompanied by sides such as sweet potato, lettuce, or corn.

Cultural Significance

Ceviche is more than just a dish in Peru; it is a symbol of national pride and cultural heritage. It is celebrated every year on June 28th, National Ceviche Day, highlighting its importance in Peruvian culture. The dish has also gained international recognition, with Peruvian chefs around the world introducing ceviche to new audiences and adapting it to local tastes and ingredients.

See Also

• Peruvian cuisine
• Seafood dishes
• Lime (fruit)
• Chili pepper