C E V I C H E

A popular Peruvian fish creation, designed to cool you down and bring out that fire in you in just one sitting.

Ceviche is probably Peru's favourited dish by locals, eaten year round and every day by some, but it's mostly desired in the summer for its cooling qualities. This unusual fish dish has, in fact, won me over after nine months of living and breathing all things Peruvian.

"You serve it with cold beer, give them music in the background and they'll sit for hours. Ceviche to Peruvians is like pasta to Italians."

When I first saw this dish, I was quite offended by its raw, fleshy appearance, but the flavours are so refreshing that thankfully I can move past its looks! Marinated in lime juice and served in tiger's milk (the juices from ceviche marinade - a mix of chillies, onions, limes and fish), and a topping of small chilli pieces create flavours of a whole new level. Ceviche is prepared, cooked and served just as I described: fresh, raw and sizzling all at the same time with a couple of additional ingredients such as sweet potato, corn and salad leaves.

So my first impression of Ceviche being "raw" isn't far from the truth, although it cooks in the lime juice, but it's ok because we can eat it this way! And I have done so, many times. I first tried Ceviche in Trujillo, where I was volunteering with my university at the busy tourist beach town, Huanchaco. Fish is always best by the sea, right? Or so I thought but I wasn't convinced. Then I tried it at a second beach destination, Chicama. Beautiful, quiet and charming, this beach has claimed the world's longest left hand wave, ideal for surfers and no-one disturbs you for hours. It's a great place to relax and eat great seafood. Yet, I still was not overly convinced by Ceviche here either.

Chicama

It wasn't until I was living in Lima that I found a love for Ceviche, at a Japanese-Peruvian fusion restaurant called Nikko. After ordering it as a shared starter between four, I found myself going back for more before practically eating it all in a fashion that only a pink, oinking farm animal could relate to. I didn't have it again until returning to Nikko, just in case I was dreaming, but I wasn't and I loved it and I still do. There are Cevicherias (small restaurants selling ceviche) on every corner in Peru, no matter where you are whether it's the capital, the countryside or the beach. I have also tried it at Ceviche in Shoreditch, London, which is really good, so you don't even have to travel too far to get a taste of this famous Peruvian fish dish.

Thank you for reading my blog and I hope you visit again soon.