#sebiche

Morir por un plato de ceviche es posible

Morir por un plato de ceviche es posible…no porque el plato te mate, sino porque estar en el sur de España, imaginarte un ceviche peruano, empezar a salivar, y saber que será imposible encontrar un lugar auténtico peruano para comerlo…te puede matar.

Mucha modernura de cocina Nikkei por todos lados, pero imposible dar con un peruano auténtico, a pesar de la calidad y el reconocimiento de esta…

Now we get to the best part, food. Peru is well known for its variety of dishes. Whenever I am far away from home, food is what I miss the most. On this post, I will show you some of my favorite dishes.

Ceviche is usually spelled either Cebiche or Ceviche, anyways it’s still delicious. This dish belongs to the Coast. My grandparents are from Trujillo where the best Ceviche Norteño is made. If you don’t mind eating raw fish, you will love this dish.

Click here to get the recipe. 

Ají de Gallina is my favorite dish. This picture was from my last birthday. Creamy and a little spicy, that’s how I like my Ají de Gallina. 

If you like spicy food, you will love this dish. Caution: if you are allergic to walnuts make sure to inform the chef.  Click here to get a full recipe with instructions.

Picarones are always a must when it comes to Peruvian appetizers. To me, the best Picarones are made In Chincha, where Afro- Peruvian woman take their pots and make this sweet appetizer in the streets.

Click here to watch a video of how to make Picarones. 

Causa Rellena one of my favorite entrees. This dish belongs to Lima city. It can be filled with crab meat, chicken salad, or tuna. A dish of Causa Rellena before any main course is the best combination. 

If you want to check the history and the full recipe of Causa Rellena click here.

Chilcano is my favorite cocktail in the world. It’s soft and aromatic because it’s made with Pisco. The best cocktail to enjoy a summer evening with friends. Get the recipe here. 

Seviche, sebiche, cebiche o ceviche, un plato exquisito

Tratar de encontrar el origen del ceviche (o cualquiera de las acepciones usadas en el título ya que la RAE reconoce todas como válidas) es difícil.  Este delicioso plato hecho a base de pescado  y/o mariscos marinados  en un medio ácido se puede encontrar, en diferentes variantes, por casi todos los países de Latinoamérica con costa hacia el Océano Pacífico.

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