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 chop the cilantro as finely as you can. Wash and cut the ají limo, if you want your ceviche to be very spicy, chop it with everything and seeds, according to your preference. Take the onion, peel it and cut it to the pen. Squeeze the lemons into a bowl and add the juice to the bowl with the fish, then stir for a minute to allow the juice to marinate the fish well. As a final step add the onion, rectify the level of salt so that it is according to your palate and serve immediately 

•  Fish ceviche:

In Peru, ceviches are prepared with all kinds of meats, but fish ceviche is the most popular and also the emblematic dish of our gastronomy. To prepare this ceviche, a great variety of fish is used that our rich sea provides, however you can choose the one that is most to your liking.

Preparation:

Cut the fish into cubes of about 1.5 cm; add the garlic, two teaspoons of salt and pepper to taste. Then peel and cut the onions. Chop the ají limo, if you want your ceviche to be very spicy, cut it with everything and seeds. Then wash and chop the cilantro, squeeze the lemons. Stir all the mixture well, when the fish takes a whitish appearance it means that it is already marinated.

To conclude, add the previously reserved onions, mix them well with the fish and correct the salt level.

2. Ceviches with seafood.

• Black Shell Ceviche:

The black shell ceviche must be the most exotic of the Peruvian ceviche, not only for its appearance and intense flavor, but also for the aphrodisiac properties attributed to it.

Preparation:

Wash the black shells carefully before opening them. Open the shells with a knife or machete taking care not to lose the juice they contain, add salt and pepper to taste to the shells, also add the crushed garlic, the chopped cilantro and stir all the mixture.

Chop the ají limo into very thin slices, if you want the preparation to be very spicy, use it with everything and seeds. Cut the onions into small squares and pass them through cold boiled water with salt. Squeeze the lemons and pour the juice obtained into the bowl, mix well so that the lemon can marinate all the preparation well. To finish, rectify the seasoning and let it rest for 5 minutes. Serve immediately.

• Shrimp ceviche:

Among the great variety of ceviches that are prepared in Peru, we have the shrimp ceviche. Shrimp is a marine product with a high protein value and an incomparable flavor. Although it is usually eaten fried, it is also excellent in ceviche.

Preparation:

Clean and wash the shrimp in a little cold water to remove impurities. In a pot, heat enough water with a pinch of salt. When it comes to a boil, add the shrimp and cook for approximately two minutes. Peel and cut the onions, squeeze the lemons. Chop the ají limo, if you don't like spicy, remove the veins and the seeds. In a glass or metal bowl, place the shrimp and add the dressings, chili pepper, cilantro, garlic, salt, pepper to taste and mix well.

Pour the lemon into the preparation and stir until the juice is well integrated with the shrimp. Let it rest for a few minutes and serve with the sides.

3. Mixed ceviches.

• Ceviche Carretillero:

The ceviche carretillero owes its name to the fact that it is sold in the carts that are usually installed in some corner of the city. These trucks are also located in the neighborhood markets and generally in any place where there is assiduous public attendance.

Preparation:

Wash and chop the fish into cubes, then put it in a bowl and add salt, garlic, hot pepper, kion and a pinch of pepper.

Cut the onion to the pen and then pass it through cold water with salt. Reservation.

Chop the ají limo into slices, previously removing the veins and seeds. Also cut the celery and cilantro very finely, add these ingredients to the bowl and mix.

Squeeze the lemons and add the juice to the bowl, stir well and let it rest for 5 minutes.

To finish, add the onion and mix everything evenly, rectify the salt level. Serve immediately.

• Mixed Ceviche:

The mixed ceviche is a type of ceviche that every lover of seafood should try and enjoy without hesitation. This ceviche is the one that best shows the great richness and variety of products that our sea offers. It is called mixed, because different types of shellfish and fish are used for the preparation.

Preparation:

To start clean and cut the squid, octopus and snails into slices or small cubes. The shrimp can be used whole.

In a pot, place water with a little salt and put it to heat. When it comes to a boil, add the seafood and cook it according to the times indicated in the recipe tips. When they are ready, remove them and run them through cold water to stop cooking.

Clean the fan shells in water with a little salt and reserve. Be careful that this is the only seafood that you are not going to cook.

Cut the fish into approximately 1.5 cm cubes, add a pinch of salt and pepper to taste so that it takes on flavor.

Cut the onion into julienne strips and then pass it in cold salted water, drain and reserve.

Squeeze the lemons, extract the juice with a juicer or by hand and reserve the juice obtained.

Cut the ají limo into very small squares, also cut a little into strips to decorate the plate. Then finely chop the cilantro and reserve it together with the chili pepper.

In a bowl, place the fish and shellfish, add the ají limo, ground yellow pepper, garlic, cilantro and mix well. Then pour in the lemon, stir gently and marinate for about 10 minutes. Test the salt level.

Add the onion to the bowl and stir well until the ingredients are well mixed. Then rectify the seasoning, give a final stirring and with this you have your mixed ceviche ready. Add ground rocoto pepper only if you want your ceviche to be spicier.

My eating habits.

Hello, my name is Perla, I am from Peru, For breakfast I usually eat empanadas, fruits or drink chocolate.

For lunch I usually eat at home, so it is usually roast chicken, stew, pickle, chaufa, among other foods.

 For dinner I usually have papaya juice.