Today, the whole of Peru is celebrating, every June 28, the day of our most representative dish in the world is celebrated, the Peruvian Ceviche. This fresh and spicy dish is a true delight for the palate and Peruvians know it and are used to eating it at any time of the day.
In the 3 regions of Peru, it comes in different forms, in the jungle it is accompanied with chifles and yucca, in the mountains it is accompanied with chaufa rice and toasted corn and on the coast it is accompanied with shelled corn and lettuce. Only in Peruvian gastronomy we find more than 10 ways to prepare ceviche, such as fish ceviche, mixed ceviche, shrimp ceviche, black shell ceviche, octopus ceviche, pejerrey ceviche, trout ceviche, among others.
Peruvian ceviche is one of the richest and simplest dishes to prepare, you need fish meat or shellfish, macerated with lemon, coriander, rocoto, ají limo and garlic, let it rest for a moment and then mix with onion and that’s it. is ready to serve.
This festival is instituted, in order to encourage consumption throughout the year and in all its versions, In 2004 it was declared as the nation’s cultural heritage and in 2008, the Ministry of Production officially designated the 28th of June as ceviche day.
Today this Peruvian dish has achieved international fame, people who visit Peru always ask about ceviche and are delighted by its taste and presentation.