What is ceviche: Ceviche is a South American dish of marinated raw fish or seafood.
Origins of ceviche: Ceviche is probably pre-Inca in origin, the first recipes for the dish.
Other marinades: Besides ground hot chili, the Moche would also have used fermented.
Citrus fruits: The Moche people would not have used citrus fruit to marinade their raw fish.
The Conquistadors: The dish that eventually evolved into what nowadays is considered.
Ceviche from Ecuador: Ecuador has also claimed ceviche as a national dish after border disputes.
Ceviche today: Today’s best-known ceviches are served dressed in a base of lime juice, salt.
How does the citrus work: Citric acid causes the proteins in the seafood to become denatured.
Preparation and variants: In modern-day Huanchaco, the place where it all began, residents.
Classic Peruvian ceviche: Corvina or cebo (sea bass) was the fish traditionally used in classic Peruvian.
Regional variations: Regional variations of Peruvian ceviche include that which is made using.
Sole ceviche: Lenguado (sole) is a fish often used in Lima, Peru’s capital. Pictured
Ceviche with sweet potato: Ceviche served with slices of cold sweet potato is a nationwide staple in Peru.
Ceviche from Ecuador: Ecuador has always maintained that ceviche originated.
Chile ceviche: Halibut is a base ingredient in ceviche from Chile. The Patagonian.
