Ceviche
Fresh raw fish cured in citrus juices, typically lemon or lime, and spiced with ají (chili peppers).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ceviche's origins can be traced back to the Moche civilization, who inhabited the coastal areas of modern-day Peru nearly 2000 years ago. They used fermented banana passionfruit juice to cure the fish. The Inca empire later preserved fish with salt and chicha (a fermented corn beverage). The arrival of the Spanish brought limes, onions, and chili peppers, transforming the dish into its more recognizable modern form.
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Ceviche is more than just a dish in Peru; it's a national symbol, deeply ingrained in the country's culinary identity and cultural heritage. It represents freshness, coastal bounty, and Peruvian pride.
National Dish
Ceviche is officially recognized as the national dish of Peru, celebrated annually on National Ceviche Day (June 28th).
Coastal Culture
Ceviche is intrinsically linked to Peru's coastal culture, reflecting the importance of the sea to the country's history, economy, and way of life. It is commonly enjoyed in cevicherías, restaurants specializing in ceviche and other seafood dishes.
Social Gathering
Sharing a plate of ceviche is often a social event, bringing people together to enjoy fresh food and conversation. It is a popular choice for family meals, celebrations, and informal gatherings.
Regional Variations
While the basic ingredients remain the same, ceviche varies across different regions of Peru, with each region boasting its own unique style and ingredients. For example, some regions may add rocoto peppers for extra heat, while others may include sweet potatoes or corn.
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Ceviche boasts a vibrant and refreshing flavor profile, characterized by the zesty tang of citrus, the clean taste of fresh fish, the subtle heat of chili peppers, and the aromatic bite of onions.
The dominant flavor is the acidity from the citrus juice, typically lime or lemon, which 'cooks' the fish and tenderizes it. The fresh fish provides a clean, oceanic taste that complements the citrus. Ají (chili peppers) add a crucial element of heat, ranging from mild to intense depending on the variety used. Onions provide a pungent and slightly sweet counterpoint. Cilantro adds a fresh, herbaceous note. Salt is essential for balancing the flavors and further curing the fish.
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Freshness is Key
Use the freshest fish possible. The fish should smell clean and not fishy. Look for firm, glossy flesh and clear eyes.
Type of Fish
Choose a firm, white-fleshed fish. Popular choices include corvina (sea bass), lenguado (flounder), and sole. Avoid oily fish like salmon or tuna for traditional ceviche.
Citrus Ratio
The ratio of citrus juice to fish is important. Too much citrus will overpower the fish, while too little won't 'cook' it properly. Start with enough juice to cover the fish and adjust to taste.
Marinating Time
Don't over-marinate the fish. The ideal marinating time is between 5 and 15 minutes, depending on the thickness of the fish and the strength of the citrus juice. Over-marinating will result in a rubbery texture.
Serving Temperature
Serve ceviche cold. This helps to enhance the freshness and flavor of the dish. Chill the fish, citrus juice, and serving bowls before assembling the ceviche.
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