1.- INTRODUCTION TO BEST FISH FOR PERUVIAN CEVICHE
Ceviche with white fish is more than just a traditional dish that you can find in Peru, in fact it is considered as an expression of identity that is directly linked to the culture and gastronomic tradition that has been inherited for generations. Its importance transcends in the culture and the reason is unquestionable because it is directly associated with moments of celebration, family reunions and of course events where gastronomy is the main participant.
2.- History and evolution
Traditionally, Ceviche ingredients have undergone many changes due to the fact that their origin dates back to pre-Hispanic times, when cultures were not yet developed and only certain population centers where the consumption of raw fish was common due to the proximity to the sea. Over time, a maceration preparation was added, which was mainly made with a liquid obtained from acidic and citric fruits. With the arrival of the Spanish conquistadors in 1532, one of the most significant changes in the usual preparation of Ceviche with white fish took place, this is when lemon and onion were added, which made this dish become one of the most emblematic dishes we know to this day, This is also the reason why it is understood that the preparation has varied since its origin creating a unique and perfect balance that has delighted the palates of the world, today when properly chosen the Best fish for Peruvian Ceviche can create a unique and memorable moment in the minds of diners, it is also the reason why many people in the world decide to take their time to delight your palate with this delicacy.
3.- Proper fish selection
There is no doubt that choosing the Best fish for Peruvian Ceviche is the most guarded secret within the master chefs who are dedicated to the preparation of this emblematic dish, this directly affects the quality and freshness of the dish so it is very important to properly choose the Best fish for Peruvian Ceviche. One of the main characteristics of this is undoubtedly that the meat is firm but maintains a delicate flavor, this can be obtained mainly when choosing sea bass, sole or grouper, as these contain a unique freshness and a soft texture which gives a particular flavor that brings a unique way to the dish, in another fundamental aspect that very few people know is that when it comes to providing the Best fish for Peruvian Ceviche also increased the percentage of nutritional value which makes it a safe alternative for diners.
4.- EMBLEMATIC DISH OF PERU
“The ceviche has been named as cultural heritage of the nation due to the traditional technique of preparation that has a much greater symbolism than it appears, this traditional dish is a symbol of the richness of the Peruvian sea together with the culinary creativity that people have integrated and inherited ancestrally, it is for this reason that the Best fish for Peruvian Ceviche always depends on the region where you consume the dish.”
5.- Regional variations
In more than one way the ceviche has multiple variations that change according to the Ceviche ingredients, a clear example of this occurs in each of the regions. In the north it is like a see that the ceviche is mainly prepared with black shells which give it an intense flavor and stronger texture but due to its location usually accompany the dish with chifles (fried plantain), in other nearby areas is added a little chicha de jora which gives an even stronger flavor due to the fermentation it has.
On the other hand, the traditional ceviche of Lima is the most popular of all because it is made directly with white fish, aji limo and the particular touch of leche de tigre, it is also like to see that in some nearby parts of this city is added the yuyo or seaweed, sweet potato and roasted corn which gives a mixture of flavors.
Finally in more remote regions such as the jungle the preparation of ceviche has a more exotic flavor because here the best fish for Peruvian Ceviche is the one that has its habitat in the river highlighting between the maiden and the patch, which are seasoned directly with several varieties of chili Amazonic and other local species, while in the Andes is common that the fish chosen for the preparation of this traditional dish is the trout for its peculiar flavor also combined with local herbs has a more intense aroma and flavor.
6.- Traditional Best fish for Peruvian Ceviche
6.1.- Sea Bass (Corvina)
Corvina is one of the most emblematic fish of the Peruvian sea, in fact it is considered as the gold standard because thanks to the characteristic of having a very firm meat it is ideal when preparing a good ceviche, it has a perfect texture and a well-balanced flavor. In many of the traditional markets of the big cities you can find this type of fish and it is characteristic for having light eyes, shiny skin and a fresh aroma. It is also important to recognize it by its white and soft flesh that easily allows the absorption of citric juices without the risk of falling apart. As a recommendation when using this fish, it should be cut into uniform cubes and marinated for a short time, which is directly reflected in the texture when serving the dish.
6.2.- Sole (Lenguado)
This dish is highly valued thanks to the fact that this fish is appreciated mainly for having a very delicate texture with a mild flavor, which undoubtedly makes it a favorite of many Peruvians and world travelers who have come to Peru to try this delicious dish, thanks to its soft and tender texture, it is always recommended to handle it with more care than usual, so you should avoid thin cuts because it can undo the pieces of fish when it is marinated in citrus juices. Despite this complexity, great Peruvian chefs have been polishing their own technique to prepare it and integrate it in traditional recipes where its flavor stands out together with the aji limo chili and the presence of garlic.
6.3.- Grouper (Mero)
There is no doubt that the flavor of this fish is one of the most intense in addition to having more presence of meat, this makes it very useful when preparing dishes, essentially when it is a ceviche of a more intense flavor. In the northern region you can see how local people use this fish as the main protagonist along with other elements such as chicha de jora which directly highlights its deep flavor, however thanks to these characteristics its hunting has increased in an unbalanced way, for this reason now you should be more responsible in their consumption and only get them through responsible and local suppliers. It is important that during the preparation of its meat you opt for thick cuts and macerate it with aji amarillo and cilantro.
6.4.- Tuna
Undoubtedly the tuna is one of the types of fish that has gained popularity in the preparation of ceviche, this mainly to the fashion of Japanese cuisine consumption and within the preparation of the Nikkei fusion has developed a new style of preparation seeking that the tuna is marinated with soy sauce, kion and sesame which highlights by far the flavor. In this way the best way to prepare the tuna in the ceviche is undoubtedly the loin and belly as it directly brings more softness and intense flavor.
6.5.- Salmon Innovations
The addition of salmon meat to the traditional preparation of ceviche is still a matter of debate and controversy since this fish contains a high percentage of fat. However, when handled correctly, it can create a true masterpiece with a special and unique flavor resulting in an exclusive version of a ceviche. Many renowned chefs have achieved this feat by developing a particular type of recipe where the fat is balanced with other ingredients such as passion fruit, aji panca chili and even red onion.
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7.- FREQUENTLY ASKED QUESTIONS ABOUT THE BEST FISH FOR PERUVIAN CEVICHE
- What is the best fish for traditional Peruvian ceviche?
The best fish for Peruvian Ceviche always varies according to the place or region where you consume it, if you consider the coast then the corvina and the sole will be ideal, in the Andes it is the trout and in the jungle it is the paiche and the maiden.
- Can I use frozen fish to make authentic Peruvian ceviche?
Yes, in many regions frozen fish is used because they are far from the coastal region, this affects mainly the freshness flavor that the dish should provide, but still gives a special and unique flavor.
- How fresh does fish need to be for ceviche?
As fresh as possible, this is one of the main characteristics associated with the quality of its meat and flavor.
- Is it safe to eat raw fish in ceviche?
Yes, thanks to the presence of lemon citrus juices you can eat the fish directly without the risk of it causing you any discomfort.
Now you have very valuable information about Peruvian gastronomy that we know will be useful during your next adventure, there are no more excuses to keep postponing your trip, just choose the special date. Auri Peru can make this trip the most delicious of your life, contact us now and together we will create a great adventure.
“A full belly, a happy heart.”
