Culture Page

CEVICHE

Dish prepared with raw fish marinated in lemon juice and seasoned with other ingredients that vary according to the region.  In many Latin American countries, ceviche is part of the gastronomic culture, even in Peru it is considered cultural heritage and has different types, below I will show you some of them:

Ceviche de pescado- Fish ceviche

In Peru, ceviches are prepared with all kinds of meats, but fish ceviche is the most popular and also the emblematic dish of our gastronomy.  To prepare this ceviche, a great variety of fish is used that our rich sea provides, however you can choose the one that is most to your liking.

Serve the ceviche on a flat plate or a tray, place the fish as a base, on the side put a lettuce leaf, the shelled corn, the field and a portion of sweet potatoes.  Add the juice of the preparation to your liking and garnish with yuyo if you have decided to use it.  You can also put some strips of chili pepper or hot pepper on top to decorate it.

Ceviche de bonito - Tuna ceviche

The tuna ceviche is served by placing a lettuce leaf as the base of the dish and placing the ceviche in the center.  We use a large spoon to add the ceviche juice to our liking.

It is accompanied by putting shelled corn, parboiled sweet potato and toasted mountain field on the sides.  To garnish and add color you can cut chili pepper into rings and put it on top.

Black shell ceviche

The rich black shell ceviche is used in a deep dish because the shells release a lot of juice, put lettuce as a base and serve the ceviche on top.  To accompany it, place the shelled or sliced ​​corn and the field corn on the sides.  On top you can put strips of ají limo or rocoto to decorate your plate.

Ceviche de Pota- Pota Ceviche

This type of Peruvian ceviche contains a boiled squid cut into small cubes, minced garlic, chopped cilantro, salt and pepper to taste, lettuce, corn shelled or cut into slices, and cancha corn.  You can also accompany with boiled sweet potatoes and squid pork rinds

Ceviche mixto - Mixed ceviche

Se llama mixto, porque para la preparación se utiliza diferentes tipos de mariscos y pescados, pescado fresco (el de tu preferencia), calamar,conchas de abanico, caracoles de mar, colas de camarones,pulpo, limones, cebollas medianas,.ajíes limo, cucharada ají amarillo molido, ají rocoto molido, ajo molido, culantro, sal y pimienta al gusto.

Chinguirito

It is a derivative of the traditional cosvice cevico. The main ingredient is the guitarian fish, which comes from Lambayeque. This is through a drying process; Then he is finger and finally he is seasoned with lemon and tiger milk.

Ceviche amazónico - Amazonian ceviche

In the Amazonian variant of the ceviche, the lemon can be replaced by the bow and Camu Camu, and the charm by the banana. The star ingredient of this recipe is the river fish.

MY EATING HABITS

For breakfast it usually varies in assortments of fruits for example papaya juice, and at other times, tea or coffee, or milk;  these can be accompanied with bread.

For lunch as a well-served dish, be it rice with chicken or other classic meals, accompanied by your stew and some fruit soft drinks or perhaps plain water.

 For dinner it's lighter, I have tea or coffee and bread, you don't eat much at that time.