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Peruvian ceviche, cebiche, sebiche, or seviche [1] is a traditional dish widely eaten in Peru, specially for summer and celebrations such as Fiestas Patrias. [2] The method of preparing it is different to that of ceviche in other countries, using lime juice, fish, sweet potatoes and other foods. [3]
The name of the dish is spelled variously as cebiche, ceviche, seviche, or sebiche, but the most common spelling is ceviche with v, such as in Peru, which is an alternative spelling accepted by the Royal Spanish Academy. [2] [3] There are also other local variants of the name, including cerbiche and serviche. [16]
Huanchaco is a popular seaside resort city in province of Trujillo, Peru. [2] Huanchaco is known for its surf breaks, its caballitos de totora and its ceviche, and is near the ancient ruins of Chan Chan.
Peru is hoping its famous cuisine will live up to its reputation at the Asia-Pacific Economic Cooperation Forum, serving world leaders its iconic ceviche, quinoa and Chinese fusion dishes.
Ceviche can be made with lean white fish like tilapia, but it also works well with salmon, yellowtail, snapper, halibut, mahi-mahi, sea bass, shrimp and even scallops.
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.
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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.