CULTURE PAGE: CEVICHE

THE BEST DISH:  CEVICHE

Ceviche is one the flagship dishes of Peru, but how many different kinds of Ceviche are there?

In Peru there are different types of ceviche, among them this:

 FISH CEVICHE

 

There are many ways to prepare a fish ceviche, according to people's taste. It consists of marinating the fish in lemon juice, red onions, limo peppers, ground garlic, coriander, yuyo, salt and pepper. The types of fish used are blue fish (tuna, sardines, salmon), white fish (cod, hake, saucepan) and semi-fat fish (trout). It is served with potato and sweet potato.

 

SEAFOOD CEVICHE

 

The seafood ceviche is similar to the mixed ceviche, with the difference that it does not contain fish and you can add more varieties of them, the difference is that the seafood has to be boiled previously or passed through hot water, this makes it an excellent alternative for those people who cannot or do not like to eat raw fish. Seafood is of great nutritional and protein value. The following ingredients are used: Squid, fan shells, prawns, snails, octopus, lemons, onions, limo peppers, salt and pepper. It is served with potatoes, sweet potatoes, lettuce and parboiled corn.

 

BLACK SHELL CEVICHE

The black shell ceviche must be the most exotic of the Peruvian ceviche, not only for its appearance and intense flavor, but also for the aphrodisiac properties attributed to it.

This type of ceviche is prepared in much of the Peruvian coast, especially in cities such as Trujillo, Chiclayo and Lima. But with more incidence in the department of Tumbes from where it seems to originate. The reason that Tumbes is the place where this type of ceviche is most prepared and consumed is because the main ingredient abounds there. We are talking about the black shells. They live in the mangroves, a type of marine ecosystem that in Peru only exists in the sea of ​​Tumbes. The ingredients are: fresh or live black shells, lemons, onions, ají limo, coriander, garlic, ground hot pepper, salt and pepper.

 

MIXED CEVICHE

 

 

In the case of our Peruvian-style mixed ceviche, it is always prepared with only one type of fish and a mixture of seafood. The fish can be any according to taste, but a white fish is recommended as it is the one that goes best with this type of ceviche. Regarding seafood, it can take shrimp, squid and octopus; but you can also add sea snails and fan shells. It is important to emphasize that seafood must be cooked before adding it to the ceviche, otherwise it will be hard. Regarding the ingredients and way of preparation, it is very similar to the classic Peruvian ceviche, the mixed ceviche is a recipe of popular origin that chefs like Gastón Acuriolo have made gourmet today. The ingredients: Fresh fish (the one of your preference), squid, fan shells, sea snails, shrimp tails, octopus, lemons, onions, limo peppers, ground yellow pepper, ground rocoto pepper, ground garlic, coriander, salt and Pepper.

 

   MY EATING HABITS

For breakfast, I usually haveassorted juice, toast, hard-boiled eggs, and sometimes yogurt with cereal and a cookie. I have lunch at home, usually noodles with red sauce, or sometimes grilled chicken with potatoes and lettuce, for dessert I like jelly. At dinner, I only have tea with toast or biscuit, sometimes I eat junk foods.