Ceviche
Traditional Peruvian dish made with fresh fish marinated in citrus juices, typically lime, and seasoned with ají (chili peppers), onions, salt, and cilantro.
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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Restaurante Rancho dos Peruanos - ABC
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Ceviche's origins are traced back to the pre-Inca Moche civilization on the northern coast of Peru, nearly 2000 years ago. The Moche used fermented banana passionfruit juice. During the Inca Empire, fish was marinated with chicha, a fermented corn beverage. The arrival of the Spanish brought citrus fruits, particularly lime, which revolutionized the dish and became the key ingredient we know today.
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Ceviche is more than just a dish in Peru; it's a symbol of national pride, a culinary heritage, and a celebration of the country's coastal resources. It's often associated with gatherings, festivities, and a sense of community.
National Dish
Ceviche is widely considered the national dish of Peru and is a source of immense national pride. It represents the country's rich culinary history and diverse ecosystem.
Cevicherias
Dedicated ceviche restaurants, called 'cevicherias,' are prevalent throughout Peru, particularly along the coast. These establishments often specialize in different regional variations and preparations of ceviche.
Daytime Meal
Traditionally, ceviche is eaten during the daytime, particularly for lunch. It's believed that consuming it later in the day can be less desirable due to the fish not being as fresh.
Health Benefits
Ceviche is often touted for its health benefits, as it's rich in protein and omega-3 fatty acids. The citrus juice also provides vitamin C.
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Ceviche boasts a vibrant combination of fresh, acidic, spicy, and slightly sweet flavors. The key is the interplay between the tender fish, the tangy citrus, and the fiery chili peppers.
The main flavor component is the bright acidity from the lime juice, which 'cooks' the fish and gives it a tender texture. Ají peppers provide varying levels of heat, from mild warmth to intense spiciness. Red onion contributes a pungent bite, while cilantro adds a fresh, herbaceous note. The fish itself imparts a clean, oceanic flavor. Variations may include sweet potato or corn, which add a contrasting sweetness and texture.
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Freshness is Key
Use the freshest fish possible. The quality of the fish directly impacts the taste and texture of the ceviche. Look for fish with firm flesh and a clean, fresh scent.
Lime Juice Matters
Use freshly squeezed lime juice, as bottled lime juice lacks the same bright, vibrant flavor. The acidity of the limes 'cooks' the fish, so don't over-marinate it.
Adjust the Spice
Control the spiciness by using different types of ají peppers or by adjusting the amount you add. Remove the seeds and veins for a milder flavor.
Don't Over-Marinate
Marinate the fish for just the right amount of time. Over-marinating will result in a dry, rubbery texture. 10-15 minutes is usually sufficient.
Serve Immediately
Ceviche is best served immediately after preparation. This ensures the fish is at its freshest and the flavors are at their peak. Keep it chilled until serving.
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