Ceviche a Peruvian Dish that Brings Us Together
Today, June 28, is celebrated the National Day of Ceviche. Declared Peru’s cultural heritage, this gastronomic dish crossed the barriers to many palates leaving them captivated by the taste. It has become one of the most important signature dishes of the country.
The coast of Peru is where you find a large number of restaurants, cevicheras, carts, and huariques to enjoy a good ceviche. The highlands that are far from the sea are not deprived of those tastes.
Fish arrives at first hour by plane to the city of Cusco. At the same time our land terminals are unloading frozen fish. Together, these provide all the markets and supply the city.
The young people in the city have different phrases such as “Let’s Eat Some Cebichitos”, “let’s eat some Cevichanos” or they say “Let’s Chilcanear”. There is always a reason for us to go eat some ceviches.
Ceviche is not only fish and lime, it also has a secret ingredient that comes from our ancestors and also that many have found with continuous practice, whether it be canchita or sweet potato, seaweed and chicharrón, chicha morada or lemonade, a beer or a Pisco sour, These along with guitar and cajón, push us to eat a good ceviché.
While many photos are of ceviche are appearing today on social networks internationally, Peruvians will enjoy a good ceviche, celebrated in a big way with celebration. Many chefs in the world prepare it. It would return the love to this country full of culture and folklore.
