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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]
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean [4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala ...
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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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Ceviche is often served with raw onions, boiled sweet potatoes (camote), and toasted corn (cancha). [10] Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike the adaptations of ceviche made in Mexico and Ecuador, in Peru it is not made ...
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Swamps of Huanchaco, also known as Wetlands of Huanchaco [13] is an ecological Chimu reserve located in Huanchaco Beach, about 14 km northwest of Trujillo city, Peru. From this ecological reserve the ancient mochica extracted the raw material for the manufacture of the ancient Caballitos de totora used since the time of the Moche for fishing.