Peruvian cuisine is one of the most abundant of the world, although it is one that contains more dishes in the world. According to many experts reach the level of gourmet French cuisine, China and Indian.
Today through the efforts of several renowned local chefs have achieved a well deserved international recognition. And is that its most famous dishes is the ceviche, aji de gallina, lomo saltado, tacu tacu… and Peruvian cuisine has recently been recognized as cultural heritage.
Peruvian cuisine has Spanish culinary contributions, influence brought by African slaves, a French Roman influence and important influences Japanese, Italian, ie, influences brought by European immigrants. There are plenty of recipes that can reach Peruvian counted more than 3000 different dishes, there are over 2000 recipes and 250 traditional desserts very original.
Peru’s best known dish in the world is ceviche, which is a dish of raw fish seasoned with chili and baked with lemon acid, also among its ingredients is corn and the onion cut into strips. So we can say that the Peruvian recipes have a good base of vegetables and spices.
While we can say that Peruvian food is a big plus extensive international food recipes from today.
History of Ceviche in Peru
It is named in different ways as ceviche, ceviche, seviche or sibichi is the name of a dish of fish, fresh seafood and various seasonings, a native of Peru and now an international dish, as part of the daily food of the countries Latin American coastlines in the Pacific Ocean, such as Peru, Ecuador, Chile, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica and Guatemala.
In Peru, ceviche is a traditional food, widely consumed and highly valued, it is considered formally as the nation’s cultural heritage. Its history dates back to pre-Columbian times. The dish is served in a restaurant known as type cevicheria.
According to the Peruvian historian Javier Pulgar Vidal, seviche name comes from the Quechua word “siwichi” whose meaning is fresh fish or fish tender. One hypothesis proposes that words sikbaÇ§ siwichi and mingled during the conquest of the Inca Empire by the Spanish.
Ceviche Fish: The most common type of ceviche that involves cutting pieces of fish into a square and mix with lemon and salt.
Mixed Ceviche: The mixed ceviche is one culinary dish that contains the same ingredients as the normal ceviche, which have been added various shellfish or fish and can be served with potatoes or decorate with lettuce leaves.
Black shells Ceviche: A typical dish from the coast of Tumbes and Piura made of black shells (Anadara tuberculosa) and Amarin how Chulucanas classic lemon, seasoned in red onion, garlic, chilli pepper and finally Peru.
Shrimp Ceviche: Typical of the region Arequipa
Octopus Ceviche: The preparation is similar to that of the fish ceviche, one need only consider the octopus should be gentle or else you pass by boiling water to soften the meat.