Peruvian ceviche facts for kids
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Fish ceviche
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| Alternative names | Ceviche Peru, ceviche of fish. |
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| Type | Appetizer |
| Place of origin | Peru |
| Associated national cuisine | Peru |
| Created by | unknown |
| Cooking time | |
| Main ingredients | fish |
| Similar dishes | Tiradito |
Peruvian ceviche is a super popular and yummy dish from Peru. It's made in a special way, different from ceviche in other countries. Key ingredients include fresh fish, tangy lime juice, and sweet potatoes.
Peru loves ceviche so much, they've even made it a national treasure! There's even a special holiday just for it. Classic Peruvian ceviche uses fresh, raw fish pieces. These are 'cooked' in a marinade of fresh key lime or bitter orange juice. Sliced onions, chili peppers, salt, and pepper add flavor. Traditionally, fish like corvina or sea bass were used.
The fish used to marinate for several hours. It was served at room temperature with corn-on-the-cob and cooked sweet potato slices. Today, you might find ceviche with garlic or fish bone broth. Some versions use Peruvian ají limo or rocoto chilies. Toasted corn, called cancha, and yuyo (seaweed) are also popular additions.
In Trujillo, a city in Peru, ceviche is sometimes made with shark. In Lima, another big city, lenguado (sole) is often used. Modern Peruvian ceviche is made quickly, like Japanese sashimi. The fish marinates for just a few minutes before serving. This style became popular in the 1970s, thanks to Peruvian-Japanese chefs. Many Peruvian restaurants, called cevicherías, serve a small glass of the marinade. This tasty liquid is called leche de tigre (tiger's milk) or leche de pantera (panther's milk).
History of Peruvian Ceviche
We don't know everything about where ceviche came from. But some people think Peruvian ceviche is a mix of different cooking styles. It might combine ideas from European cuisine and Andean cuisine. In Peru, there are many ways to make ceviche. There isn't just one "right" way to prepare this delicious dish.
