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.
