Peruvian gastronomy is a symbol of pride that has been part of history for years, among all the delicacies that exist, one stands out both for its flavor and importance, ceviche is currently considered the national dish of Peru, Auri Peru tells you a little from the origin to how it spread throughout the world.
Peru’s national dish is a mix of fresh sea flavor with a touch of Creole seasoning, which gives it a unique flavor and is recognized globally as one of the dishes you should try at least once in your life.
Peruvian ceviche
We recommend you to read our article: Central Restaurant Lima, Luxury Served On A Plate.
1. ORIGIN
The origin of the national dish of Peru dates back to the pre-Inca cultures (Mochicas – Chimues), due to their location near the Peruvian coast they had a diet based on marine products, this is how over time the connection was established between fish and citrus juices (It is believed that this juice was obtained from fermented Tumbo). During Inca times, fruit acid was replaced by the refreshing flavor of chicha, which gave it a different but appetizing flavor. Finally, upon the arrival of the Spanish, ceviche changed to look almost like the one we know today. Lime or lemon juice began to be used to carry out the cooking process of the fish. This process of “cooking” in citric acid, rather than heat, allowed indigenous communities to enjoy the fresh flavors of the sea and preserve food in warm climates.
Although its origin has been questioned because its preparation spread to other countries such as Mexico, Chile and Ecuador, varying the ingredients, we now know that this combination of flavors only belongs to the Peruvian dish of Peru. In 2004 it was declared Cultural Heritage of the Nation, which caused its popularity to increase worldwide. Currently it is not the only delicacy to try on your trip to Peru, but it is undoubtedly the most outstanding, because it is the national dish of Peru.
History national dish of Peru
2. IMPORTANCE
Ceviche is of utmost importance in gastronomy, being considered the national dish of Peru. Its importance is greater than simply being a gastronomic option on your trip; It is a symbol of national identity and a reflection of the cultural wealth of Peru. The aspects that give it this importance are:
- Cultural Heritage: Ceviche is part of the intangible cultural heritage of Peru. Its history and tradition are linked to Peruvian society, transmitted through generations.
- Diversity of Ingredients: Peru is a country with a great diversity of marine products thanks to its extensive coastline and the cold Humboldt Current. This variety is reflected in the countless versions of ceviches that can be found in different regions of the country, using the many species of fish, seafood and other fresh and local ingredients.
- Avant-garde Cuisine: The popularity of ceviche has transcended the borders of Peru and has become an icon of avant-garde cuisine, being recognized as the Peru national Peruvian and foreign chefs have experimented with new techniques and presentations, elevating ceviche to a gourmet level and contributing to the international recognition of Peruvian gastronomy.
- Gastronomic Tourism: Ceviche is a magnet for tourism in Peru. Visitors to the country seek to try authentic ceviches prepared with the best ingredients and traditional techniques, which boosts the local economy and promotes cultural exchange.
3. BEST RESTAURANTS TO TRY CEVICHE
Coming to Peru and not trying ceviche is equivalent to visiting it with your eyes blindfolded. This is an unmissable experience that you can enjoy mainly in the city of Lima, which is the gastronomic capital of Latin America. The national dish of Peru is so popular that there are many restaurants called “Cevicherías” where the menu is mainly based on ceviche and you can enjoy this delicious flavor. Some of the best cevicherias in Peru are:
- Pescados Capitales
Recognized as one of the best cevicherias in Lima, its variety of flavors ranges from the popular causa Limeña to the specialty that is ceviches, tiraditos and mixed dishes with a creole flavor. This restaurant delights its guests with a passion for fresh and creative marine flavors, where each bite is an unforgettable experience that celebrates the culinary excellence of Peru.
Pescados Capitales
Address: Avenida Mariscal La Mar 1335, Urb Santa Cruz, Miraflores, Perú
Telephone contact: +51 (01) 680-4600
Web: Pescados Capitales
- La Mar
It is an ideal alternative for beginners who want to taste some of the fresh flavors of the sea. The place has a cozy and comfortable space that offers you an incredibly varied menu where you can choose between the various dishes that contain the Peruvian dish of Peru, ceviche as the main dish and other popular dishes of Peruvian gastronomy, made instantly with the best ingredients from the area and the sea. It is a restaurant that provides unforgettable moments with friends and family.
La Mar Restaurant
Address: Av. La Mar 770, Miraflores, Lima
Email contact: lamar@lamarcebicheria.com.pe
Web: La Mar
4. RÉCIPE AND INGREDIENTS TO PREPARE
The preparation of the national dish of Peru is a tradition that is inherited for generations, although its preparation varies according to the region, it essentially follows the same pattern. Here you have a traditional recipe on how to prepare the Peru national dish.
Ingredients:
- 500g fresh fish, cut into small cubes.
- 1 large red onion, cut into fine julienne strips
- 2 limo chili peppers, seeded and finely chopped (You can add more if you like spicy)
- 1 sprig fresh cilantro, chopped
- 4 lemons (preferably Peruvian green lemon)
- Salt to taste
- Pepper to taste
- 1 large sweet potato, cooked and sliced
- 1 corn (tender corn), cooked and cut into slices
Ingredients for Ceviche
Instructions:
- First place the pieces of fish in a container and then cover them with the lemon juice that was previously squeezed. It is important that the pieces of fish are well submerged in the juice. You should let it rest for 20 to 30 minutes, it is easy to see that the fish will be cooked, its color changes to a lighter and white tone.
- While you wait for the fish to be ready, place the chopped red onion in a different container and cover with cold water (ice water if possible) and, like the fish, let it rest for 5 minutes, this helps make it crispier and more flavorful.
- When the fish is ready, first add a little onion, aji limo and chopped cilantro, then we mix it evenly and if necessary add a little salt.
- You finish by serving on personal plates. For personal taste, if someone wants more spice, we can add a little more aji limo directly to the dish.
How to make ceviche?
Note: If you wish, you can add pieces of sweet potato or corn, even a portion of chaufa rice will be ideal, this is up to your personal taste.
5. NATIONAL DAY
Ceviche is the national dish of Peru and for this title it was designated a well-deserved celebration. Every June 28, in various parts of the country there is a celebration for this day and there is no better way to do it than by preparing it. The intention of this is also to promote its consumption among family, friends and of course to be able to extend the flavor to the visitors who visit us on these dates. It is common to see that this celebration not only takes place in homes, but there are also some gastronomic fairs that organize a friendly competition to see who has the best seasoning when preparing this delicious Peru’s national dish.
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6. CEVICHE AROUND THE WORLD.
The popularity of the national dish of Peru is so great that many countries have tried to recreate this recipe in their own way to give it its distinctiveness, including its own ingredients that make its flavor a new variant. Some of the reference countries where you can find this variety are:
- Mexican Ceviche
Ceviche in this Central American country is traditionally prepared with fresh fish, lemon, onion, tomato, cilantro and serrano chili. Avocado is often added to give it a creamier texture. It is also common to find some preparations with shrimp or octopus.
Mexican Ceviche
- Ecuadorian ceviche
Ceviche in Ecuador is called shrimp ceviche. It is prepared by putting cooked shrimp marinated in lemon juice, red onion, tomato, cilantro and tomato sauce in a container and then serving it on personal plates. It is served with chifles (fried plantains) or corn chips.
Ecuatorian Ceviche
- Chilean Ceviche
In the neighboring country of Chile, ceviche is called leche de tigre. It is prepared with fish or seafood, lemon, onion, garlic, cilantro and green chili. In some cases, chopped cilantro is added and it is served with cooked sweet potato.
Chilean ceviche
- Spanish Ceviche
In Europe (Spain) ceviche is known as “marinado”. It is prepared with white fish, lemon, onion, green pepper, olive oil, vinegar and salt. Sometimes other additional ingredients such as cucumber, tomato and avocado are added to make the flavor fresher.
Spain Ceviche
- Japanese Ceviche
In Japan, ceviche is known as “tiradito.” It is prepared with raw fish cut into thin layers sashimi style and served with a soy and lemon sauce, known as ponzu. You can also add ginger, wasabi and seaweed.
Japanese Ceviche
Although there are many varieties in many countries, ceviche will always be Peru’s national dish that everyone wants to try, its flavor has no comparison.
A FLAVOR OF GENERATIONS
“Being able to taste Ceviche in my last trip to Peru was incredible, I have no words to describe the delicious flavor that traveled through my palate with each bite. What I am sure about is that this exquisite dish is totally worth it!”
Fanny Lamberg, January 10th, 2024.
7. FAQ ABOUT CEVICHE
7.1. WHAT DOES IT TASTE LIKE?
Although many people have seen Peru national dish, ceviche, on social media, they have never actually tried it, so it is common to ask yourself, what does it taste like? The flavor of ceviche is a unique and captivating experience that combines fresh, sour, spicy and salty in a perfect balance.
The most representative thing is the fresh flavor of the fish or seafood, which must be of high quality and have a firm but tender texture. Followed by the crunch of the red onion, while the fresh cilantro adds an herbal aroma, then the ají limo adds the spicy seasoning, finishing with the touch of acidity of the lemon which combines everything in a balanced way.
7.2. BEST TIME TO TRY
The national dish of Peru is an option that is always appetizing, which is why it is ordered in restaurants at different times of the day. However, there are other moments when they are perfect to enjoy:
- For lunch: It is always the perfect option to eat at noon, after the morning activities this dish will refresh our palate.
- Appetizer: It is the best option to whet your appetite before a heavier meal. A small portion will suffice for this.
- When visiting the beaches: It is always comforting to enjoy the freshness of the sea and even more so accompanying it with the flavor that ceviche gives us.
- Social gatherings: For sharing with many people it is also ideal since its preparation is also designed to do so in quantity.
No matter the time, this Peruvian dish of Peru is always an excellent option, we are sure you will love to try it.
Mancora Beach
Now that you know that trying the national dish of Peru is mandatory on your visit in 2024, you have no excuse, Auri Peru can organize this experience to be possible in the best restaurants, just contact us and start your experience.
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