What is Ceviche?
Peru's national dish and one of the great culinary debates of the Americas: how long to 'cook' the fish in acid? Traditional Peruvian ceviche marrinates for just 3-10 minutes — just enough for the citric acid to denature the surface proteins and turn the fish opaque while leaving the center raw and yielding. The longer you leave it, the more the texture firms up toward the 'cooked' style popular in Mexico and Ecuador. The leche de tigre (tiger's milk) — the citrus-marinated liquid left after curing — is considered a hangover cure and aphrodisiac, served in shot glasses. Ají amarillo chili is non-negotiable; it provides fruity heat and a golden color no substitute can replicate. Peruvian law declared ceviche National Heritage in 2004.
Where is Ceviche from?
Ceviche originates from Lima in Peru. It is considered one of the defining dishes of Peru's culinary tradition.
What does Ceviche taste like?
Ceviche has a distinctive flavour characteristic of Lima's food culture.
What are the main ingredients in Ceviche?
The traditional recipe for Ceviche includes: Sea bass (corvina), Lime juice (tiger's milk), Ají amarillo, Red onion, Cilantro, Salt.
Is Ceviche spicy?
The traditional spice level of Ceviche is 2. Most people find this level comfortable.
Is Ceviche vegetarian?
The traditional recipe for Ceviche is not vegetarian, though vegetarian adaptations exist.
How many calories are in Ceviche?
Ceviche contains approximately 150 per serving.
Where can I eat authentic Ceviche?
The most authentic Ceviche is found in Lima, Peru. When visiting Peru, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
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Peru's national dish and one of the great culinary debates of the Americas: how long to 'cook' the fish in acid? Traditi...
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