Ummm, that salty seafood taste with a bite! Here we begin our best recipes for ceviche, Peruvian style.
Your first experience with ceviche may have been on a trip to Mexico.
However, most experts agree that ceviche originated in either Peru or
Ecuador. We'll vote for Peru.
In Peru, ceviche is a widely consumed traditional food.
With the surge in popularity of "The Art of Peruvian Cuisine" on the world's elite menus, it is being considered formally as a part of the nation's cultural heritage.
Its history dates back to pre-Columbian times.
Restaurants known as cevicherias serve this dish exclusively and are usually full of hungry people.
On the other hand, even restaurants that aren't specifically "cevicherias" along the coast of Peru include ceviche as a salad or main dish on their menus. And it is delicious!
Recipe provided by
One of the best-loved dishes of the Peruvian coast!
1 kilo of fish (bonito, sea bass, or white fish, fileted)
3 boiled potatoes
3 onions, sliced lengthwise
1 hot pepper, sliced
3 sticks celery, chopped
2 sprigs cilantro, chopped
2 cups lemon juice
3 tablespoons minced garlic
2 tablespoons ground yellow pepper
salt and pepper to taste
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