Ceviche Clásico
Fresh fish marinated in lime juice, served with red onion, cilantro, and corn.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Queru
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Ceviche's origins are debated, but most agree it originated along the Peruvian coast thousands of years ago. The Moche civilization is often credited with preparing a dish similar to ceviche, using fermented tumbo juice. The Inca Empire used chicha (a fermented corn beverage). With the arrival of the Spanish, limes and onions were introduced, leading to the ceviche we know today.
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Ceviche is more than just a dish in Peru; it's a national symbol, a source of pride, and a reflection of the country's coastal heritage.
National Dish
Ceviche is considered the national dish of Peru, deeply ingrained in the country's culinary identity and cultural fabric. Celebrated annually with a national Ceviche Day on June 28th.
Coastal Identity
It represents the bounty of the Peruvian coast and the resourcefulness of its people. The use of fresh, locally sourced ingredients connects the dish to the land and sea.
Social Gathering
Enjoying ceviche is often a social experience, shared with family and friends, especially during weekends and celebrations. Cevicherías (ceviche restaurants) are popular gathering places.
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Ceviche Clásico is a vibrant explosion of fresh, citrusy, and slightly spicy flavors.
The dominant flavor is the bright, acidic tang of lime juice, which 'cooks' the raw fish, giving it a delicate, firm texture. The red onion provides a sharp, pungent contrast, while the cilantro adds a fresh, herbaceous note. Ají amarillo (Peruvian yellow chili pepper) contributes a subtle, fruity heat. The corn (choclo) provides a starchy, sweet balance to the acidity.
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Freshness is Key
Use the freshest fish available. The quality of the fish is paramount to the success and safety of the dish. Look for firm, translucent fish with a fresh, sea-like aroma.
Lime Juice Matters
Use freshly squeezed lime juice. Bottled juice lacks the vibrant flavor and acidity needed to properly 'cook' the fish.
Don't Over-Marinate
Marinate the fish for the right amount of time, usually between 5-10 minutes. Over-marinating will result in a rubbery texture. You want the fish to be 'cooked' but still tender.
Serving Temperature
Serve ceviche cold. This enhances the flavors and textures. You can chill the fish, lime juice, and serving bowls beforehand.
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