Glossary
of Peruvian Cuisine
Most
Common Terms, Dishes, and Ingredients.
Ceviche:
Peru's flagship dish -and probably the most loved within
the country-, ceviche combines a simple preparation
and a handful of fresh flavours into a mix that has
proved unbeatable: raw fish (or shellfish) diced in
2cm cubes and marinated in lime juice and ajíes
(hot peppers), served with raw onions, sweet potato
and corn.
Ceviche (or cebiche) is the epitome
of fusion: Inca hot peppers, Spanish limes and onions,
and Japanese approach to preparing fish. Some of the
most common varieties include ceviche de lenguado
(sole ceviche), ceviche mixto (mixed shellfish and fish
ceviche), ceviche de conchas
negras (black shell ceciche), and ceviche de pulpo
(octopus ceviche). Ceviche
recipe.
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