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Is this popular South American dish actually raw?
Peruvians claim ceviche as their national dish.
A highlight of several South American cuisines (specifically those of Peru and Ecuador) is ceviche, or bite-size raw fish pieces that are marinated in the juice of an acidic fruit.
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Actually, whether or not the dish is truly "raw" depends on how one defines the term. Apparently, the citric acid in a given marinade alters the proteins in the fish, which essentially gives the texture and appearance of having been "cooked." However, the acid does not kill bacteria as well as heat does, so whether or not the dish is cooked is somewhat debatable.
Wanting to make your own ceviche at home this summer? Check out our seven easy recipes!
Do you have a travel photo that you would like to share? Send it on over to lwilson[at]thedailymeal.com.
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Five Latino Recipes to Enjoy National Gluten-Free Day
National Gluten-Free Day is celebrated on January 13 and seeks to raise awareness of celiac disease’s impact on a significant population of the world.
Although often considered an allergy, this clinical picture consists of an auto-immune condition that requires special care — particularly when it comes to Gluten, a protein that can be found in wheat, barley, and rye.
While many foods often do not contain gluten, we should always make sure to read the label carefully to rule out mixing it in small portions – as is the case with some broths and even soy sauce, for example.
Because celiac disease is a condition suffered by a specific group of patients, we can still find hidden gluten in some foods, making it difficult to avoid.
However, there are always alternatives to our favorite dishes, and Latino cuisine is no exception. Some foods, such as corn, yucca, or green plantains, are staples for delicious gluten-free dishes.
If you have a friend with celiac disease or suspect reducing your gluten consumption might work for you, you might enjoy these tasty Latino recipes from all over the continent.
The first documented evidence of the term ceviche is from 1820, in the song "La Chicha", sung by Peruvian soldiers.
According to the Royal Spanish Academy, the word has the same etymology as the Spanish term escabeche, which derives from Mozarabic izkebêch, in turn descending from Andalusian Arabic assukkabáǧ, which also derives from Classical Arabic sakbāj ( سكباج , meaning meat cooked in vinegar).   It is ultimately from the unattested Middle Persian *sikbāg, from sik ("vinegar")  and *bāg ("soup"), which also yielded the Persian word sekbā ( سکبا , a soup made with meat and vinegar).  Further hypotheses base the origin of the term on escabeche, Spanish for pickle, or it is simply a variation of the word siwichi. 
The name of the dish may be spelled variously as cebiche, ceviche, seviche or sebiche, but the most common spelling in Peru is ceviche, with v which is an alternative spelling accepted by the Royal Spanish Academy.   However, other local terms, such as cerbiche and serviche, are still used as variations to name the dish. 
Various explanations of ceviche's origin exist, with Peruvian nationalism favoring a Pre-Hispanic origin. According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.   The Moche apparently used the fermented juice from the local banana passionfruit.  Recent investigations further show that during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage. Different chronicles also report that along the Peruvian coast prior to the arrival of Spaniards, fish was consumed with salt and ají. 
Nevertheless, most historians agree that ceviche originated during colonial times in the area of present-day Peru.   They propose that the predecessor to the dish was brought to Peru by Andalusian women of Moorish background who accompanied the Conquistadors and that this dish eventually evolved into what nowadays is considered ceviche.   The Peruvian chef Gastón Acurio further explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region and to eventually become a part of local cuisine by incorporating regional flavors and styles. 
The Peruvian origin of the dish is widely agreed upon, supported by chefs including the Chilean Christopher Carpentier and the Spaniard Ferran Adrià, who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian."  
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table. 
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.
Ecuadorian ceviche, made of shrimp, lemon and tomato sauce
South America Edit
In Peru, ceviche has been declared to be part of the country's national heritage and has even had a holiday declared in its honor.  The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato.  Many Peruvian cevicherías serve a small glass of the marinade, which is called leche de tigre or leche de pantera, as an appetizer along with the fish.
In Ecuador, shrimp ceviche is sometimes made with tomato sauce for a tangy taste. The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black clam (cooked or raw), oysters (cooked or raw), spondylus (raw), barnacles (cooked percebes), among others mostly cooked. It is served in a bowl with toasted corn kernels as a side dish fried green plantain chunks called "patacones", thinly sliced plantain chips called chifle, and popcorn are also typical ceviche side dishes. In some regions, ceviche is served with rice on the side. Well cooked sea bass (corvina), octopus, and crab ceviches are also common in Ecuador. In all ceviches, lime juice and salt are ubiquitous ingredients.
In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish  and marinated in lime and grapefruit juices finely minced garlic and red chili peppers  and often fresh mint and cilantro are added. 
North and Central America and the Caribbean Edit
In Mexico and some parts of Central America, it is served either in cocktail cups with tostadas, (salted crackers) or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail. Although this cocktail is made from the "dry" ceviche recipe, this presentation is rather unusual outside of some specific areas, and in most areas of Mexico the ceviche cocktail is very popular.  Shrimp, octopus, squid, tuna, and mackerel are also popular bases for Mexican ceviche. The marinade ingredients include salt, lime, onion, chili peppers, avocado, and cilantro (coriander). Cut olives and tomatoes are often added to the preparation (ketchup is not used because it adds sugar and is not fresh).
In El Salvador and Nicaragua one popular ceviche recipe is ceviche de concha negra ("black conch ceviche"), known in Mexico as pata de mula ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, yerba buena, salt, pepper, tomato, Worcestershire sauce, and sometimes picante (any kind of hot sauce or any kind of hot pepper) as desired.
In Nicaragua and Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, coriander (cilantro) and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato ketchup, mayonnaise, and tabasco sauce. The fish is typically tilapia or corvina, although mahi-mahi, shark and marlin are also popular.
In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche made with corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and squid, or served with small pastry shells called "canastitas."
In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In The Bahamas and south Florida, a conch ceviche known as conch salad is very popular. It is prepared by marinating diced fresh conch in lime with chopped onions, celery, and bell pepper. Diced pequin pepper and/or scotch bonnet pepper is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.
The raw seafood dish kinilaw from the Philippines is sometimes referred to as "Philippine ceviche" in English, though it is an indigenous pre-colonial dish.  Unlike Latin American ceviches, which use only citrus juices, kinilaw can use a variety of acidic denaturing ingredients. The most commonly used is vinegar (usually coconut vinegar), but it can also use other acidic fruit juices (commonly native calamansi or key limes, but can also be other native sour fruits like carambola, green mangoes, binukaw, or bilimbi) in addition to or instead of vinegar. It also sometimes adds other ingredients to neutralize the fishy taste, like extracts from tabon-tabon nuts, mangrove bark, or young coconuts.  It is indigenous to the Philippines, with direct archeological evidence dating back to the 10th to 13th century AD.  It was also described by Spanish explorers to the Philippines, with the earliest mention being in the Vocabulario de la lengua tagala (1613) as cqinicqilao and cquilao.  
Kinilaw typically uses tanigue (Spanish mackerels), malasugi (marlins or swordfish), and anchovies.   The raw fish are cubed and then marinated in vinegar, souring agents, salt, and spices like black pepper, ginger, onion, and chili peppers (commonly siling labuyo or bird's eye chili). Variants can also use other ingredients, like shrimp, squid, clams, oysters, crabs, sea urchin roe, seaweed, shipworms (tamilok), vegetables, and cooked meat (usually goat meat, pork, beef, or chicken).  
In the Northern Mariana Islands, kelaguen, is another ceviche-type dish among the Chamorro people. It is derived from and closely resembles the Philippine kilawin. It is believed to have originated from Filipino settlers during the Manila galleon trade in the Spanish period. Like the Philippine kilawin, the Chamorro dish is also not restricted to fish or seafood and can use cooked meat (commonly chicken or beef), but it is influenced by the Latin American version in that it exclusively uses citrus juices.  It is usually served with titiya (Chamorro tortillas) during fiestas.  
A similar dish to the Philippine kinilaw is 'ota 'ika, found throughout most of Polynesia. It is made from cubed raw fish marinated in citrus and coconut milk.  In Hawaii, a descendant dish is poke, though it does not use citrus fruits or vinegar, instead using salt, seaweed, and candlenut. 
Bad sanitary conditions in its preparation may lead to illness. Aside from contaminants, raw seafood can also be the vector for various pathogens, viral and bacterial, as well as larger parasitic creatures.   According to the 2009 Food Code published by the United States Food and Drug Administration and more recent studies, specific microbial hazards in ceviche include Anisakis simplex, Diphyllobothrium spp., Pseudoterranova decipiens and Pseudoterranova cattani, and Vibrio parahaemolyticus.   Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as ceviche.   The Latin American cholera outbreaks in the 1990s may have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche. 
The American Dietetic Association urges women to avoid ceviche during pregnancy due to the health risks it introduces if not prepared properly. 
Sea Bass Ceviche
Hotel Villa Bahia is situated right in the heart of Salvador de Bahia, which is quite possibly the most magical place on earth. If you’re heading to Brazil anytime in your life, a stop here is mandatory! They also have one of the most amazing restaurants in the entire city. We spent our first night in Salvador de Bahia here, and I loved it so much I begged and pleaded my travel mates to go back for lunch the following day.
What we ate for both lunch and dinner blew my mind. Two standout dishes were the moqueca which I’ve recreated countless times at home because I simply cannot get enough and the ceviche. It was so delish we ended up order multiple for the table and went to town! I’ve been counting down the days until it’s warm enough to make this Sea Bass Ceviche at home and today marks the start of ceviche season. (I have no idea if that’s a thing or not, but let’s just go with it!)
This ceviche is loaded with freshly cured sea bass, plenty of mango, cucumber, tomato, lime juice, chives, olive oil and red onion. And it cannot be beat! You can serve this on it’s own, atop a gorgeous bed of greens for a ceviche salad, or with a handful of various flatbreads so you can scoop it up and devour!
A Costa Rican seafood staple, ceviche is made from fresh sea bass, snapper, octopus, abalone, or shrimp seasoned and soaked on lemadarin, lime or lemon juice. Ceviche is shared at festivals, family dinners, bars and street vendors.
Cooking Time: 1 Hour 30 min Yield: 8 servings Level: Intermediate
2 lbs very fresh sea bass, cut into 1/2-inch cubes
1 cup lime juice, freshly squeezed
1 cup lemon juice, freshly squeezed
1/2 cup red onion, chopped
1/2 cup red bell peppers, minced
1/2 cup parsley, finely chopped
1 cup fresh cilantro, finely chopped
1/2 cup vegetable or olive oil
Salt and pepper to taste
Place sea bass in a stainless steel or glass bowl. Pour lime and lemon juices over the fish. Cover and let sit for 1 hour. Add onions, red bell peppers, parsley, and cilantro. Mix well. Cover and refrigerate for at least 2 hours before serving. Add olive or vegetable oil, and salt and pepper to taste before serving. Serve on a bed of lettuce or with crackers.
A simple ceviche recipe for an at-home Cinco de Mayo celebration
There are plenty of celebrations for Cinco de Mayo happening around Baton Rouge today. But if you’re not ready to head to a crowded restaurant just yet, ceviche is a great dish to make for a fête at home.
OK, so it’s not authentically Mexican it’s native to Peru. But this popular seafood salad has weaved its way into all sorts of culinary cultures. There’s good reason: It’s light, fresh and easy to put together, and if you live in a seafood-rich region like we do, it’s something you should make routinely. For Cinco de Mayo, it’s a terrific starter that plays well against more robust dishes like grilled beef fajitas or roast pork tacos.
While ceviche usually means a seafood salad whose proteins are “cooked” for several hours in citrus juice, this version uses shrimp and flounder that have each been lightly poached. It reduces the amount of time you need to marinate the dish, and it eliminates any concern over food safety. Read on for the full recipe, which originally appeared in a May 2017 edition of 225 Dine.
Cauliflower Ceviche Recipe
Yield: 6 cups//12 servings
Prep Time: 20 minutes
Total Time: 2 hours - 20 minutes
A vegan ceviche recipe with lime juice-marinated cauliflower, onions, tomatoes, roasted poblano peppers and cilantro.
4 cups (about 2 head) cauliflower
1 cup lime juice (juice from about 6 large limes)
2 cups Roma tomatoes (about 8)
2 roasted poblano peppers (see note below)
1 medium yellow onion, finely diced
1 1/2 cups chopped cilantro
Bring a large pot of salted water to boil. Trim the leaves and stems of the cauliflower and discard them. Break up the large cauliflower florets into small pieces. Blanch the cauliflower pieces in salted, boiling water for 5-6 minutes. The cauliflower should begin to soften but should not be completely cooked.
Drain the water and immediately move to an ice bath to stop the cooking. Allow them to cool.
Drain from the ice bath and chop into small pieces. I started out chopping but ended up just breaking apart the larger pieces.
In a glass bowl, combine the small cauliflower pieces with the lime juice. Refrigerate for at least two hours. The cauliflower will absorb some of the lime juice as it marinates. Stir occasionally.
Combine the marinated cauliflower with the tomato, roasted peppers and cilantro and season with salt to taste. Serve with tortilla chips, corn tostadas, etc.
Chef Efrain's used Serrano chiles & plum tomatoes. I couldn't get Serrano chiles at my farmer's market so I subbed poblanos, and already had Roma tomatoes on hand. I say go with whatever you can easily access locally!
To roast the poblano peppers: preheat broiler. Place the poblano peppers on a baking sheet and place them under the broiler. Broil until the skin is blistered and charred, rotating with tongs as necessary. They should be completely charred in about 20 minutes. Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap. Let them sit and sweat for about 20 minutes, the skins will begin to pull away from the flesh of the peppers. Remove the charred skins, open the peppers and discard the seeds and roughly chop the flesh.
I have loved using my Xyboard so far. It’s amazingly simple to make recipe notes in the kitchen and it is super simple to clean when you get lime juice all over it. Oops! I have loved the ability to look up recipes, like Chef Efrain’s cauliflower ceviche recipe, on the Xyboard.
Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product. Learn more by clicking here.
For most ceviche recipes the acidity of the lemon and lime juice “cooks” the fish or seafood by denaturing the proteins. And if you’ve ever eaten shrimp ceviche in Mexico or Ecuador (ceviche de camarone), this is the traditional method of preparation with fresh seafood caught just that day.
I love traditional ceviche and if I’m making ceviche with fresh fish, I’ll follow that method, keeping everything raw. Just as I’ll eat raw fish when making sushi.
But when it comes to shrimp, it’s quite a different story. And that’s because most shrimp available in the United States is farmed shrimp shipped in from overseas, which is known to harbor more bacteria. Unfortunately, it’s not fresh as it would be in the coastal areas of Mexico and Latin America.
So out of an abundance of caution, I parboil the shrimp in my ceviche recipe for one minute. Just enough time to kill any bacteria. This is also recommended for those who may be pregnant or have compromised immune systems.
If you’d like to learn more, make sure to read this Consumer Reports article on How Safe is Your Shrimp?
Ceviche: All you need is raw fish, lime juice, and patience
Eight hours marinating in lime or lemon juice is the 'cooking' part of ceviche, a versatile seafish dish that each Latin American country puts its own spin on.
"This isn't quite what I imagined," my friend Jenna said as we looked at the dish that had been set before us. In tall glasses lined with iceberg lettuce were bits of sea creatures, including baby octopuses.
We were in Bocas del Toro, Panama. On a whim we had fled the oncoming chill of winter, seeking sun and surf. After a 24-hour journey, we had checked into a youth hostel, settled into hammocks in the open-air lounge, and listened to the rain pound on the tin roof. Relentlessly.
Bocas del Toro sits on the edge of the rain forest in the Caribbean. Surfers love this place because it is more off the beaten path than neighboring Costa Rica. But the surf that crashed over craggy rocks looked intimidating to beginners like us. And now our night on the town was threatening to be a disappointment with the arrival of this dish called ceviche.
I had been eager to try ceviche that "cooks" raw saltwater fish in citrus juice. Jenna had described the flavor as "delicate" and "ohmygosh, yum." I wondered if I was missing something as I chewed on a rubbery, miniature tentacle.
Back at the youth hostel we regrouped. Surfing had suddenly been replaced by the need for sun.
Two young men recently out of the Israeli army and sitting on the next bunk over showed us pictures of a recent trip on their digital cameras. We saw crystalline waters, blue skies, and palm trees of the San Blas Islands. "That was my favorite hammock," said one, pointing to a low-slung swath of striped cloth hanging next to a thatched hut. "All you will need is one change of clothes, a swimsuit, and a book." Done. The next day we flew back to Panama City.
Upon arrival, we secured our travel arrangements to the islands for the following morning, and headed out for dinner. In a nearby European-style plaza was a restaurant that featured ceviche on its menu – lots of it.
"I think this might be like the one I had in Costa Rica last year," Jenna mused, hoping to find the taste she had been searching for. I chose the Panama ceviche on the theory that local is always best. In this case, it was. "That is it!" Jenna said, pointing her fork at my plate. I gave her half, and our worries melted away.
Ceviche, it turns out, is a popular local dish across Central and South America, each region adding its own flavors. But no matter if the ceviche is "from" Peru, Panama, or Costa Rica, they all have similar elements: raw seafood marinated in lime or lemon juice until it is opaque, salt, something sweet (tomato, mango, pineapple), something hot (peppers, chili, hot sauce), and something to soothe the tongue (cilantro or parsley).
When humid summer days finally hit New England, I knew it was the perfect time to make this simple dish that requires no heat to cook. My neighbor Anna is from Guatemala. I knocked on her door and asked if she knew of a good recipe. "This," she declared waving a piece of paper, "is the base of all ceviche recipes."
I invited Jenna over for dinner. She dipped her spoon into her glass dish and said, "This is awesome."
Serves 4 as an appetizer, 2 as a main dish.
1 lb. white saltwater fish, cubed
1 cup lime juice, freshly squeezed
3/4 cup Roma tomatoes, chopped
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, finely diced
In a glass bowl or dish combine fish, lime juice, and salt. Make sure the fish is fully submerged in the lime juice. Refrigerate covered, and allow fish to marinate for at least 8 hours, stirring occasionally. Before serving, add the tomatoes, onion, and cilantro and let sit for an additional 30 minutes. Dish out with a slotted spoon. Serve with hot sauce and crackers. You can put a dab of mayonnaise on the cracker, too.
Don’t leave Lima (or indeed Peru) without trying…
It’s Peru’s national dish, the best versions of this marinated fish dish are in Lima and it’s the freshest, zestiest and healthiest dish you will ever have. While Lima may not be the ancestral home of the ceviche, you can find delicious fine dining recipes and street food versions here. The word ceviche comes from the indigenous quechua language word ‘siwichi’, meaning fresh fish. It’s primarily a coastal dish but I had one of my most memorable and tastiest ceviches in Iquitos, a city in the heart of the Amazon.
Causa means ‘the cause’. It is said that over 100 years ago in the war between Peru and Chile in the frontier, all that was left was potato. The wives of the Peruvian soldiers made the best of this by serving a cold mash potato salad and other ingredients to accompany it and said ‘this is for the cause’. Thus, ‘causa’ was born. Today it’s a classic Peruvian dish. The Causa Limeña, or Lima Causa, has potato, tuna, avocado and tomato.
Peru has almost 500 national dishes but Lomo Saltado is the most popular meat dish. It is part Criollo, part Chifa. Criollo meaning mixed influenced, and Chifa is the cuisine in Peru, which blends Peruvian influences and those of Chinese origin. The Chinese arrived in Peru in the 1850s and brought with them a variety of cooking techniques. This dish is beef, flame-cooked (flambee) in the wok mixing Peruvian native ingredients like amarillo chillies, tomatoes and red onions. Its smoky flavour gives it character, but it is the sauce – a combination of Peruvian and Chinese ingredients – that really make this a mouthwatering dish.
Suspiro a la Limeña
Suspiro a la Limeña is Lima’s most popular dessert and carries the city’s name. It is a combination of dulce de leche, or caramelised sugar and smooth meringue. Its name means ‘sigh of a Lima lady’ and is said to have been named by the Peruvian poet Jose Galvez, after his wife Amparo Ayarez first made it for him. Inspired, he gave it this name in honour of his favourite dessert.
Tiradito (any fish and seafood)
Tiradito is a dish that has thinly sliced fish or seafood at its heart. It’s like a ceviche but more delicate, and uses a fish cutting technique similar to that of sashimi. It is accompanied by tiger’s milk and a variety of other ingredients depending on the recipe. Tiger’s milk is the marinade – usually a citrus fruit juice of some kind, chilli, salt and other ingredients – used to cure the fish or seafood. Tiradito is said to have been created by the Nikkei people these were descendants from Japanese people but who now live in Peru. The Japanese arrived in Peru in 1898 and over time blended their techniques and ingredients with Peruvian ones creating Nikkei cuisine.
Anticuchos de Corazon (Beef heart skewers)
Anticuchos comes from our Afro-Peruvian culture. African slaves were brought to Peru a few hundred years ago and were given offal to eat. To disguise this they marinated the meat with spices and smoky chillies and created Anticuchos. Now it’s a much-loved street food and a favourite late-night dish.
Conchitas a la Parmesana (Parmesan scallops)
A dish with Italian origins, Conchitas a la Parmesana is one of the freshest cooked seafood dishes you can find. Parmesan melted on top of fresh scallops and a dash of lime, you can find this classic in any seafood restaurant.
Jalea de Mariscos (Peruvian frito mixto)
A take on the classic frito mixto, this Peruvian version has added salsa criolla – onion, tomato and coriander with a dash of lime alongside Peruvian chillies. The result is a refreshing guilty pleasure seafood dish, perfect for any summer evening.
Tacu Tacu is a Peruvian rice and beans dumpling, a kind of bubble and squeak. Originating in the Afro-Peruvian communities, this dish is usually served with a cheap cut of beef steak and a fried egg. Recently this dish has been made with many additions to the classic rice and beans. Many gourmet chefs have added amarillo chilli, asparagus, leeks and even mango. My favourite own recipe uses Peruvian Hass avocados.
Aji de Gallina
They say that everyone’s grandmother in Lima makes the best Aji de Gallina. It’s a chicken and chilli dish which includes shredded chicken, amarillo chilli, bread or crackers, Parmesan, pecans, onion, garlic and a few other ingredients. This dish was created to mop up the leftovers from using chicken then slowly bread and chilli was added. It is served with rice and potatoes and is a favourite in wintertime.
Chupe de Camarones
This Prawn chowder has its origins in the city of Arequipa in southern Peru but has been adopted by Limeños as one of their own. It features a rich mix of prawns, cream, cumin, tomatos, broad beans, onions and garlic among other ingredients and is served with a poached egg. It’s a hearty stewy seafood soup that will compete with any great bouillabaise.
Have you visited Peru’s capital Lima? Feel we’ve missed a dish out? We’d love to hear your favourites. For more global cuisine and authentic local dishes, visit our Travel section.