The REAL Peruvian Ceviche

The Real Peruvian Ceviche

First of all I want to point out that there is a huge difference between a Ceviche cooked in Peru, a Mexican Ceviche and a Ceviche cooked in some other country. The ingredients to prepare a real Peruvian Ceviche can only be found in Peru. The most important ingredient is the Lime (El Limon). Before going to Peru I thought that all the limes taste the same but I was amazed when I taste the lime that was in my Ceviche. This type of lime is bright green and it’s a little bigger than the average lime sold in a US store. The thing that makes it so special is that it’s like 5 times stronger than the normal lime. This essential for a Ceviche because the base of a Ceviche is raw fish and the lime has to be strong enough to kill all the bacteria which could potentially be in the fish. The type of fish used in a Ceviche varies. The client usually has the choice to choose what kind of fish he wants. Another choice that the client has to make is how spicy does he want his Ceviche to be. The Ceviche is spiced up with really small pieces of habanero pepper, which is a very good thing for people like me who love spicy stuff. There are 2 other ingredients which usually come as sides with the Ceviche. One of the ingredients it’s called a camote and its an ingredient which could only be found in Peru. The Camote is a fruit which has a texture very similar to a potato and has a very sweet taste. After trying some of the spicy and sour Ceviche you feel like you want something sweet in your mouth and a Camote does that job. The other ingredient is a bunch of big Peruvian cornels which combine perfectly too. The Ceviche is a dish which every person has to try at least once in their life.