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Peruvian ceviche
The seviche, sebiche, or ceviche ceviche (according to the SAR can be written in these forms) is a dish consisting of marinated-fish, shellfish or both meat-citrus dressing. The ceviche is considered the "flag plate" of Peruvian cuisine.
Among the citrus marinade for more employees are lemon and limes, although historically bitter orange was used. The dressing further includes a local variety of chili or chili, mustard replaced in some locations in Ecuador and Central America. Some preparations include chopped coriander or cilantro and, except in Peru, Chile and Panama, in other countries it is common to add tomato sauce and mojo sauce. The flesh of the fish is marinated with onion slices or chopped.
The ceviche accompaniments may also be different: In Peru, served with side dishes of boiled roots as camote (sweet potato) or cassava; rarely accompanied by potatoes, grains such as corn (boiled or roasted, in the first case and called mote in another court) or trifles, fried plantain (banana chips), seaweed and lettuce; can sometimes be accompanied by chilcano (based broth of fish heads).
The best pairing is a cold beer, but excludes drinks like chicha morada and national soda, Inca Kola.
Types of ceviche. The most recognized based on fish and marine products are:
• Fish Ceviche: The most common type of ceviche that involves cutting pieces of fish in a square and mix with lemon and salt. Mostly, ceviche is prepared with fish fillet fish types used: flounder, kingfish, mackerel, bonito, halibut, dogfish, mahi mahi, trout, among others.
• Mixed Ceviche: The mixed ceviche is one culinary dish containing the same ingredients as normal ceviche, to which you have added various shellfish or fish and can be served with sweet potato or decorate with lettuce leaves.
• black scallops ceviche: It is a typical dish from the coast of Tumbes made of black shells (Anadara TB) and amarinado the classic way with lemon CHulucanas seasoned in red onion, garlic, chili and finally Peruvian hot pepper. Served with plantain chips (thinly sliced fried plantain slices), trifles or popcorn (roasted corn).
Chicha morada
Chicha morada is a native drink of the Andean region of Peru but whose consumption is currently spread nationwide. The main ingredient of the drink is culli corn or ckolli, a Peruvian purple corn variety that is widely grown in the mountains of the Andes.1 This drink is different from chicha also native to Peru.
Inca Kola-The national soft drink
Inca Kola soda is a native of Peru. Although it is consumed mainly in Peru is also marketed in the United States and elsewhere. It has a sweet taste and golden yellow color. The main content is the scent of lemon verbena plant a herb native to tropical regions of Asia, but its formula is kept in absolute industrial reserve.
This drink accompanies most dishes of the cuisine of Peru, and Asian Americans, and consumed locally known as Chifa.
Finally, I remind you that a good cold beer is an ideal complement for a ceviche, but if liquor is consumed, chicha morada or Inca Kola are unsurpassed. Nothing more. For Argentine or Uruguayan Mate is the drink that identifies, for Peruvian chicha morada or Inca Kola.
Long live Peru, ceviche and Health Living with Inca Kola or chicha.
Andenes and agricultural development in Moray (Cusco)
This site is 38 miles northwest of Cusco, Peru. At first glance it seems a sort of amphitheater, consisting of several circular platforms, located at 3,500 meters.
Moray is reached by way of the village or directly from a detour off the main road. Moray is Quechua and appoints occupied by peasant communities Misminay sector kaccllarakay
The word Moray had something to do with the corn crop Aymoray named, or the month of May, which is also called Aymoray, and also with the dehydrated potato is or Moraya Moray.
For students of this place, Moray was possibly an Inca agricultural research center where experiments were carried out at different heights crop. The arrangement of its platforms microclimates produces a gradient having the center of the concentric circular terraces higher temperature and decreasing gradually toward the outside at lower temperatures, thus being able to simulate up to 20 different types of microclimates. It is believed that Moray could have served as a model for the calculation of agricultural production not only Urubamba Valley but also from different parts of Tawantinsuyu.
The Andean variety of products is vast and unlikely to believe that all peoples of the highlands had the vision, capacity and conditions to discover new varieties. He had to be a place where the seeds came from (Moray). There was no deed in the Inca empire, why, you just have to make assumptions. While it would be wonderful to discover the truth.
Andenes et développement agricole à Moray (Cusco)
Ce site se trouve à 38 miles au nord-ouest de Cusco, Pérou. À première vue, il semble une sorte d'amphithéâtre, composé de plusieurs plates-formes circulaires, situées à 3500 mètres.
Moray est atteint par le biais du village ou directement à partir d'un détour de la route principale. Moray est Quechua et nomme occupé par les communautés paysannes Misminay kaccllarakay du secteur
Le mot Moray avait quelque chose à voir avec la Aymoray des cultures de maïs nommé, ou le mois de mai, qui est aussi appelé Aymoray, et aussi avec la pomme de terre déshydratée est ou Moraya Moray.
Pour les étudiants de cet endroit, Moray était peut-être un centre de recherche agricole inca où des expériences ont été effectuées à des hauteurs différentes cultures. L'agencement de ses plates-formes microclimat produit un gradient ayant le centre de la terrasses circulaires concentriques température plus élevée et en diminuant progressivement vers l'extérieur à des températures plus basses, donc être en mesure de simuler jusqu'à 20 types de micro-climats différents. On pense que Moray aurait servi de modèle pour le calcul de la production agricole, non seulement Vallée de l'Urubamba, mais aussi de différentes parties du Tawantinsuyu.
Voir
http://es.wikipedia.org/wiki/Moray_(sitio_arqueol%C3%B3gico)#mediaviewer/Archivo:Moray_-_Qechuyoq.JPG
La variété des Andes de produits est vaste et peu probable de croire que tous les peuples des hauts plateaux ont eu la vision, la capacité et les conditions de découvrir de nouvelles variétés. Il devait être un endroit où les graines provenaient de (Moray). Il n'y a pas acte de l'empire Inca, pourquoi, vous avez juste à faire des hypothèses. Alors que ce serait merveilleux de découvrir la vérité.
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