CULTURE PAGE.
Ceviche. Ceviche is a very popular dish, its origin is found in the Inca lands of Peru, being a traditional dish. According to historical and archaeological data, it is believed that it was more than 2,000 years ago that on the Peruvian coast, the Mochica culture already prepared a dish based on fresh fish, and it was cooked with local fruit juice, only it was called tumbo. After the time of the Incas, the fish began to be macerated with chicha (a drink made with a type of purple corn). And with the arrival of the Spanish, the ingredients that we know today were added. Types of ceviches: 1. Ceviches with fish. Tilapia Ceviche: Tilapia ceviche is relatively recent in our country, this is because tilapia is not a native fish of Peru. However, for some time now it has become part of the eligible fish to prepare a good Peruvian ceviche. Preparation: To begin, wash the fish, then cut it into approximately 1cm cubes. Then, add two teaspoons of salt, a pinch of pepper and stir well, wash and ...
