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Peruvian Cuisine

Peruvian cuisine is one of the most diverse in the world, even though it has the most food in the world. According to many experts reach the level of gourmet French cuisine, Chinese and Indian.

Today, thanks to the efforts of several famous local chefs, they have become famous all over the world. And then its famous dishes are ceviche, aji de gallina, lomo saltado, tacu tacu…

Peruvian cuisine has Spanish culinary contributions, the influence brought by African slaves, the Roman influence of France and important influences from Japan, Italy, for example, influences brought by European immigrants. There are many recipes that can reach Peru that count more than 3000 dishes, there are more than 2000 recipes and 250 very original traditional flavors.

Peru’s most famous dish in the world is ceviche, which is a dish of raw fish marinated in chili and grilled with lemon, and among its ingredients are corn and diced onions. So we can say that Peruvian recipes have a good base of vegetables and spices.

Although we can say that Peruvian food is the most popular international food recipe from today.

History of Ceviche in Peru

Named in different ways as ceviche, ceviche, seviche or sibichi is the name of a fish dish, fresh fish and various spices, native to Peru and now an international dish, as part of the daily diet of Latin American countries. The coasts of the Pacific Ocean, such as Peru, Ecuador, Chile, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica and Guatemala.

In Peru, ceviche is a traditional dish, which is widely consumed and expensive, considered as a national heritage. Its history dates back to the Columbian period. The food is served in a cevicheria-type restaurant.

According to Peruvian historian, Javier Pulgar Vidal, the name seviche comes from the Quechua word “siwichi” which means fresh fish or tender fish. One theory gives the word sikbaǧ swichi and it was mixed during the conquest of the Inca empire by the Spanish.

Types of Ceviche:

Fish Ceviche: A popular type of ceviche that involves cutting the fish into squares and mixing it with lemon and salt.

Mixed Ceviche : Mixed ceviche is a single cooking dish that has the same ingredients as normal ceviche, with the addition of various shellfish or fish and can be served with potatoes or garnished with lettuce leaves.

Black shells Ceviche: A famous dish of the coast of Tumbes and Piura made with black shells (Anadara tuberculosa) and Amarin in which Chulucanas classic lemon, flavored in red onion, garlic, chilli pepper and finally Peru.

Shrimp Ceviche: An example of the Arequipa region

Octopus Ceviche: The preparation is similar to fish ceviche, one only needs to consider the octopus must be mild or you may pass hot water to soften the meat.

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