The Peruvian ceviche is a popular and widely recognized dish around the world, and it has become an international culinary sensation. Ceviche is a seafood dish made from fresh raw fish that is marinated in citrus juices, such as lime or lemon, and seasoned with chili peppers and other spices.
Ceviche is said to have originated in Peru, and it is a traditional dish that has been enjoyed in the region for centuries. However, in recent years, it has gained immense popularity and is now widely recognized as a delicious and healthy dish that can be found in many countries across the globe.
The popularity of Peruvian ceviche as an international dish can be attributed to the rise of global cuisine, which has encouraged the sharing and blending of different cultural foods. Ceviche has gained recognition as a dish that represents the unique flavors and ingredients of Peruvian cuisine and is appreciated for its fresh and light taste.
In addition, many famous chefs have featured ceviche in their menus and cooking shows, further increasing its popularity and making it a sought-after dish in many restaurants around the world. Overall, Peruvian ceviche has undoubtedly become an international dish and is enjoyed by food lovers all around the world.
Chefs and the Ceviche
Many chefs around the world have praised Peruvian ceviche for its fresh and flavorful taste. Some of the comments made by chefs about ceviche include:
- “Ceviche is the perfect combination of sweet, sour, salty, and spicy flavors. It’s like a party in your mouth!” – Gastón Acurio, Peruvian chef and restaurateur
- “Ceviche is a refreshing and vibrant dish that showcases the purity and quality of the ingredients. It’s one of my favorite dishes to make and eat.” – José Andrés, Spanish-American chef and humanitarian
- “Ceviche is a quintessential Peruvian dish that has taken the world by storm. It’s a perfect representation of Peruvian cuisine, which is all about bold flavors and fresh ingredients.” – Virgilio Martínez, Peruvian chef and restaurateur
- “Ceviche is a dish that is so simple yet so complex. It’s all about finding the perfect balance of acidity, heat, and saltiness, and it requires the best quality ingredients to truly shine.” – Nobu Matsuhisa, Japanese chef, and restaurateur
Overall, many chefs have expressed their admiration for ceviche and its ability to showcase the unique flavors and ingredients of Peruvian cuisine. Its popularity continues to grow around the world as more and more people discover the fresh and delicious taste of this classic dish.
Ceviche in other Countries
Ceviche is a dish that has been adapted and modified in many different countries and regions around the world, with each version incorporating local ingredients and flavors. Here are a few examples of how other countries make the ceviche dish:
- Mexico: Mexican ceviche, also known as “ceviche de pescado,” is typically made with white fish such as tilapia, along with lime juice, tomato, onion, and cilantro. Avocado, jalapeno peppers, and cucumber are also commonly added.
- Ecuador: Ecuadorian ceviche, or “ceviche de camaron,” is made with shrimp that is cooked in lime juice along with tomato, onion, cilantro, and orange juice. It is often served with corn nuts, popcorn, or plantain chips.
- Japan: ceviche, or “tiradito,” is a fusion of Japanese and Peruvian cuisine, Peruvians of Japanese descent developed this recipe over the last century in response to a cultural need for sashimi-style dishes and it typically uses raw fish that is sliced thinly and marinated in soy sauce, lime juice, and garlic. Wasabi, ginger, and sesame oil are often added to give it a unique twist.
- Thailand: Thai ceviche, or “yum pla duk foo,” is made with crispy fried catfish that is mixed with a spicy dressing made from lime juice, fish sauce, chili, garlic, and sugar. Herbs such as mint, cilantro, and basil are also added to give it a fresh and flavorful taste.
- Philippines: Filipino ceviche, or “kinilaw,” is made with raw fish that is marinated in vinegar, lime juice, and coconut milk, along with onion, chili, and ginger. It is often served with sliced tomatoes, cucumber, and lettuce.
These are just a few examples of how other countries make ceviche. Each version has its own unique flavor and ingredients, but all share the common element of using fresh, raw fish marinated in citrus juice to create a delicious and healthy dish.
What is the right spelling? Ceviche or Cebiche?
The correct spelling of the dish is “ceviche.” While it is sometimes (mainly in Peru) spelled “cebiche” or “seviche” in other Spanish-speaking countries, “ceviche” is the most widely recognized and commonly used spelling, including in Peru where the dish originated.
Peruchosfood and the ceviche
We at Peruchos food love Ceviche and we have several products that are important ingredients for you to make your ceviche at home, such as Ceviche Sauce Marinade (Crema de Aji para ceviche), Cebiche Seasoning Mix, you can check all of this in our seasoner section.
