Ceviche: the different types of this dish that exist in Peru

Without a doubt, one of the main attractions of our country is gastronomy. And the best gastronomic sample that we have in Peru is the Ceviche. It is our flagship dish and the food that best represents us anywhere in the world.

Ceviche was declared in 2203 as Intangible Cultural Heritage of Humanity by UNESCO. Already in 2004 it had been recognized as Cultural Heritage of the Nation by the National Institute of Culture. Then, in 2008, it was declared that on June 28 of each year the “National Ceviche Day” would be celebrated in Peru.

In our country there are various types of this dish. Fusion food has meant that we can taste it in different ways and with different ingredients. Learn about some of them below:

This is the classic and best-known ceviche of all. It consists of cutting the fish into squares and mixing them with a juice prepared from lemon, salt and hot pepper. Different fish can be used such as sole, grouper, silverside, parakeet, etc. It also has onion and sweet potato.

It is very similar to fish ceviche, only in addition to the main ingredient, different seafood such as octopus, squid or prawns are added. Sweet potato and lettuce are usually added.

This ceviche is very popular in the city of Arequipa. The peeled shrimp are mixed with lemon juice and salt, and after letting them rest for a few minutes, you can add tomato and sweet potato.

• Black shell ceviche

Just as its name says, black shells are used to make this ceviche. These are combined with lemon juice, rocoto, red onion and garlic. It is very popular in Tumbes and is usually accompanied with chifles.

This ceviche, which is normally prepared in Piura, contains the dried meat of the natural stingray from the Pacific coast, which is mixed with lemon juice, ají limo and onion. Cassava usually accompanies this ceviche.