Ceviche

Peruvian ceviche is a popular and refreshing seafood dish that originated in Peru. It is made by
marinating fresh raw fish or seafood in citrus juices, typically lime or lemon, which "cooks" the
fish through a process called denaturation. The acidic juices change the texture and flavor of the
seafood, giving it a firm and opaque appearance.

Ingredients:

• 1 pound fresh white fish fillets (such as sea bass or sole), cut into bite-sized pieces
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1-2 fresh rocoto peppers or jalapeños, finely chopped
• 1-2 garlic cloves, minced
• 1 bunch of fresh cilantro, chopped
• Salt and pepper to taste
• Optional: 1-2 sweet potatoes, boiled and sliced
• Optional: Corn on the cob, boiled and sliced

The history of Peruvian ceviche dates back thousands of years to pre-Columbian times when the
indigenous people of Peru, such as the Moche, Chimú, and Inca civilizations, were already
consuming a similar dish. These ancient cultures used fermented fruit juices to marinate their
fish, which is similar to the acidic citrus marinades used in ceviche today.

After the Spanish conquistadors arrived in Peru in the 16th century, they introduced ingredients
like limes, onions, and garlic to the region. These new ingredients were gradually incorporated
into the traditional Peruvian ceviche, transforming it into the dish we know today.

Ceviche gained widespread popularity in Peru, particularly in coastal regions where fresh
seafood was readily available. Over time, different variations of ceviche developed,
incorporating regional ingredients and culinary influences. In the 19th and 20th centuries,
Japanese immigrants arrived in Peru and brought their own culinary traditions, including the art
of preparing raw fish. This fusion of Japanese techniques with Peruvian ingredients further
contributed to the evolution of ceviche.

Peruvian ceviche gained international recognition in the late 20th century, as Peruvian cuisine
as a whole gained prominence on the global culinary stage. Today, Peruvian ceviche is
considered one of Peru's national dishes and has become increasingly popular worldwide. It's
worth noting that Peruvian ceviche has specific characteristics that set it apart from ceviche
variations in other countries. Peruvian ceviche typically features large chunks of fish or seafood
and is served with a flavorful marinade that includes lime or lemon juice, onions, chili peppers,
garlic, and fresh herbs like cilantro. The dish is often served with accompaniments such as sweet
potatoes, corn, and plantain chips.

Peruvian ceviche has become a symbol of Peruvian gastronomy, showcasing the country's
diverse flavors, cultural heritage, and culinary creativity. It continues to be enjoyed by both
Peruvians and food enthusiasts around the world.