", has many different variations from just fish to combination or mixed with seafood. Ceviche
is found in almost all Peruvian restaurants. Typically served with "camote", or sweet potato. "Ceviche", is often spelled "cebiche" as well, is the flagship dish of coastal cuisine, and one of Peru's favorites. It is the quintessence of fusion: "aji
" peppers, onions and Peruvian Key Limes (acidic aromatic lime). Ceviche usually consists of bite-size pieces of white fish (such as "corvine" or white sea bass), marinated raw in lime mixed with "Aji". "Ceviche" is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha), and sometimes a local green seaweed or "yuyo".
In the ancient Peru, culture Mochica (located in northern Peru about 2000 years ago) had a dish made with fresh fish marinated with a fermented juice of "tumbo
" (Passiflora mollisima), a local fruit. During the Inca era, the fish was marinated with "chicha" (corn beer). Later, the Spaniards arrived with two Mediterranean ingredients: lemon and onion. The development of a special Peruvian kind of lemon with a particular acid level, helped to have a shorted period of cook. The Japanese influence is seen in the fact that the fish is nowadays marinated for just a few seconds instead of long time as used before.
o Leche de tigre (tiger's milk)
Is the Peruvian colloquial name for the juice produced from the ingredients of "Ceviche
". It has a light spicy flavor and some Peruvians recommend "Ceviche" as a breakfast for sleepwalkers, a hangover cure and as an aphrodisiac.
Is the younger brother of the "Ceviche
", and shows more clearly the influence that Japanese cooks have had in Peru's seafood cuisine. The fish is sliced in fine strips (about 6 cm by 2 cm) that are similar to sashimi, and then marinated in a mix of limejuice, ginger and "ají limo". Unlike "Ceviche", "tiradito
" does not include onions.