The Best fish ceviche
Ceviche or cebiche, is one of the most popular dishes of Peruvian cuisine, no matter how it is written, we continue to refer to the same preparation, that fresh and delicious dish prepared with fresh fish.
This dish is originally Peruvian and its popularity has led many countries to create their own variety. Nowadays, you can find different types of ceviches, for all tastes, from the original and classic, Peruvian ceviche prepared with white fish, through its variations with the types of Peruvian chili peppers such as aji amarillo, rocoto, aji limo, and some with variations with seafood, such as mixed ceviche (Fish, shrimp "langostino", octopus, squid), black shell ceviche, fresh tuna ceviche, salmon ceviche, also those with Asian influences such as Nikkei style ceviches.
Ceviche around the world
Great Peruvian Chef recognized worldwide such as Javier Wong, Gastón Acurio, Virgilio Martinez, Mitsuharu Tsumura, Jaime Pesaque, Jose del Castillo among other great Chef's, have their own ceviche creations, with new techniques and current trends, they have managed to position this dish In many restaurants around the world, as well as many chefs from different countries, they venture to create their own style of ceviches inspired by this simple but at the same time delicious dish.
Origin of ceviche - cebiche
Let's talk quickly about its origin, The preparation of Ceviche or Cebiche began approximately between the 1st century and the 2nd century in the Moche culture, located in the North of Peru, although the current recipe for ceviche is not the same as its originals, it continues to maintain the Important base and what characterizes it as such, this dish is made mainly from these ingredients. Fresh fish, freshly squeezed lemon juice, salt, chili, red onion and coriander. You can accompany with cooked sweet potato, choclo (fresh Peruvian corn), cancha (dry roasted corn), lettuce leaf, and according to some varieties, with cooked potato or yucca.
The Secret to preparing the best Peruvian ceviche
Without a doubt, this is one of the biggest questions when preparing a ceviche, no matter how simple it may seem to prepare this dish. Many ask the same question, What is the secret. And the reality is more of a "secret", but we will start with the main and protagonist of this recipe and it is nothing more and nothing less than the fish, and even if it seems simple, this could be somewhat complicated when we talk about quality and freshness, as in sushi, our goal is to find the freshest fish, the one that arrived at the fishmonger a few moments ago, the one that could be almost alive, yes, we want it that fresh, but of course this is almost impossible to get, but we could start with knowing what a fresh whole fish looks like and we could start from here.
As you mentioned now, our protagonist is fish and for this we have to go to the local fish store, one of the most important tips is being one of the first to arrive could make a big difference in finding fish. fresher and more varieties to choose from.
Ceviche o Cebiche Peruano de pescado
