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Fancy a Cebiche? Here is how to make one! |
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Cebiche is a dish prepared with fresh fish and/or seafood, lime/or lemon juice and diverse condiments. The fish is cut in small pieces and marinated up to two hours (depending on the strength of the lime juice), and served garnished with sweet potatoes and a corn cob or choclo.
This dish is typical of Peruvian cuisine, although variations of it are found in other Latin American countries. The etymology of the word cebiche is uncertain. It is known however, that in quechua, (the Lingua Franca of the Inca Empire and one of Peru’s official languages, widely spoken in the Andes), this dish was called siwichi. According to the Real Academia de la Lengua Española, the Quechua word was combined with the Arab term seivich following the Spanish conquest of Peru. Seivich is the technique of conserving food with vinegar marinates, whose Spanish descendant is the escabeche.
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Cebiche |
Please click here for a delicious cebiche recipe. Perfect and refreshing!
Peruvian cuisine is one of the world’s richest and most diverse. Thanks to its pre Inca, Inca and Spanish (bringing with it deep Moorish influence) sources, adding to the cooking methods and traditions brought by Chinese and Japanese as well as African immigrants, and combining produce from Peru’s many climates and ecosystems, the cuisine of Peru combines all four continents in one. Lima’s culinary scene is taking the world by storm. Lima was declared Cuisine Capital of Latin America, in the latest (January 2006) Madrid Fusion Cuisine Forum, the most important cuisine event in Europe.
Aracari can organize cuisine itineraries with the expert advice and support of Peru’s leading chefs. Be it a sightseeing itinerary sampling the best of Peru’s cuisine, meeting chefs and restaurateurs, to a full immersion with cuisine lessons for a day or a full week.
Please click here for our full cuisine page.
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