Peruvian cuisine

Peruvian cuisine is one of the most abundant of the world, even if it contains the world's one more in the courts. Many experts believe that the level of French gastronomy, China and India.

achieved today through the efforts of some local chefs have a well-deserved international recognition. And is that its most famous dishes is the ceviche, aji de gallina, lomo saltado, Tacu Tacu ... Peruvian cuisine and has recentlyhas been recognized as a cultural heritage.

World Cuisine

Peruvian cuisine has Spanish culinary contributions that influence brought by African slaves, a Roman influence French and Japanese influences important, Italian, influenced by European immigrants brought. There are many recipes that Peru had reached more than 3,000 different dishes, there are over 2,000 recipes and 250 traditional desserts very original.

Peruvian cuisine

Peru known dish in the world is ceviche, which is aDish of raw fish, seasoned with chili and baked with citric acid, even in its ingredients is corn and the onion cut into strips. So we can say that Peruvians have good recipes with vegetables and spices.

While we can say that Peruvian cuisine is a great recipe wider international cuisine today.

History of Ceviche in Peru

It 'called in various ways, ceviche, ceviche, seviche or sibichi is the name of a dish of fish, fresh seafood and spices, aThe native of Peru and now an international tribunal, as part of the daily food of the Latin American Pacific coast, such as Peru, Ecuador, Chile, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica and Guatemala.

In Peru, ceviche is a traditional food, consumer goods and high value, is officially regarded as the cultural heritage of a nation. Its history dates back to pre-Columbian. The dish is served in a restaurant known as TypeCevicheria.

According to the Peruvian historian Javier Pulgar Vidal, seviche name derives from the Quechua word "siwichi" whose meaning is fresh fish or the supply of fish. One hypothesis suggests that the words mixed sikbaÇ § siwichi and Conquest of Peru by the Spaniards.

Ceviche types:

Ceviche Fish: The most common type of ceviche that is cutting the fish pieces in a square and mix with lemon and salt.

Mixed Ceviche: The ceviche is a mixture of culinaryCourt that the same ingredients as the normal ceviche, which added to the various shells or fish and chips may contain or serve garnish with salad leaves.

Black shells Ceviche: A typical dish of the coast of Tumbes and Piura in blacks shells (Anadara tuberculosis) and Amarin Chulucanas classics like lemon, red onion, spicy garlic, hot pepper, and finally Peru.

Shrimp Ceviche: characteristic of the region of Arequipa

Octopus Ceviche: The preparation issimilar to ceviche of fish, one needs only the flesh must be soft or go with boiling water to soften the meat.

Peruvian cuisine

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