Be part of the 'culinary soul' of Peru. It is his most recognized dish and he has been one of the main architects of the gastronomy success of the South American country on a world scale. The passion of Peruvians for this recipe is such that even June 28 has been chosen as National Ceviche Day. This is in addition to the fact that in 2004 it was named Cultural Heritage of the Nation by the National Institute of Culture.
Today there are ceviche variations, although always keeping fish, lemon, salt and chili in its recipe, ingredients that make up its essence. The most obvious example is that the fish it is presented laminated as is usually done with sashimi. As confirmed by Pablo Ortega, Peruvian chef of the restaurant ceviche 103 Barcelona, “Its variety is immense”, but five stand out recipes indispensable:
The classic on National Ceviche Day
The most standard version of the peruvian dish par excellence is made from fresh fish (the chef can choose which type) diced, with lemon juice, onion, salt and chili. It is usually accompanied with sweet potato, coriander and court (dried roasted corn), a superfood of Peru which adds a crisp touch to a naturally sour dish. The final touch consists of serving the "tiger's milk" on the plate, achieving a clean and aesthetic appearance.
This is how it is possible to prepare and enjoy a whole "ode to the palate" in the National Ceviche Day. All this has contributed to Peru has been designated 'Best Culinary Destination' for seven consecutive years by the World Travel Awards.
The ceviche nikkei
The fusion of Peruvian cuisine with Japanese has also influenced the country's star dish. Thus was born the ceviche nikkei, that substitutes the corvina for the fresh tuna. Soybeans and fruit, especially avocado, are other ingredients that are added to this delicious Peruvian-Japanese variant.
The ceviche with fritters
The ingredients are similar to those of classic ceviche, but the end result is different. The substantial change is that it is made with squid or with breaded fried octopus. In this way, a relevant temperature variation is appreciated. This mixes the usual cold of the ceviche with the crunchy and hot flavor of the other marine animal.
Prawn ceviche
The ceviche is due to the sea. This is demonstrated again with this variation made with prawns, preferably Red. The recipe is completed with the usual "tiger's milk", the indispensable chili pepper, onion, sweet potato and chifles (chips banana). This last ingredient gives the dish a crunchy texture. This element, sometimes, is introduced to counteract the acidity that gives the lemon. So, this is another interesting preparation to eat at the National Ceviche Day.
El Tueadito
Japanese influence on Peru has a remarkable importance, which has made the ´confluences´ with the cuisine of the Japanese country in the National Ceviche Day go beyond the type nikkei. The ´tiradito´ has a composition quite similar to the classic one, but in its elaboration, the Japanese techniques become important.
