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Peruvian ceviche, cebiche, sebiche, or seviche [1] is a traditional dish widely eaten in Peru especially in the coastal region of the country. Ceviche is made and eaten throughout the whole year, but mostly served in the summer due to its refreshing and cold taste. It is also consumed for celebrations such as Fiestas Patrias. [2]
In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor. [48] The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used.
Ceviche: Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo. Ceviche de conchas: Scallops with lime, onion, and aji limo (hot pepper). Ceviche de jurel or mixto: Raw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce.
In 2004, the Peruvian government launched the 'Gastronomy Project' to promote the country's culinary traditions and stimulate the growth of the restaurant industry. This initiative has been successful, as evidenced by the declaration of July 28 as 'National Ceviche Day' in 2011, a testament to the dish's significance in Peruvian cuisine.
Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine 2023 01952 [17] "Ceviche is a traditional dish in Peru prepared with raw fish marinated in lemon, seasoned with chili pepper and salt and accompanied with locally grown produce.
Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
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Common dishes include anticuchos, ceviche and pachamanca. Because of the variety of climates within Peru, a wide range of plants and animals are available for cooking. [50] Peruvian cuisine has a special ingredient that gives the flavor to the majority of dishes "aji seco".