CULTURE PAGE

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💥¡THE PERFECT CEVICHE, AT ITS FINEST!💥

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Ceviche is a very popular dish in the Peru and in other parts of the world, but how many different kinds of Ceviche are there?

1. Ceviches with fish

                    💖 CEVICHE OF TILAPIA

Tilapia ceviche is relatively recent in our country, but people already put it as their favorite since the meat of this fish is very soft, delicate and with a fairly acceptable taste.  In addition, it has good color and a texture very pleasant to the palate. This makes it have ideal features to get people's attention. 

                      💖 CEVICHE OF BONITO 

                                                                                

The Ceviche of Bonito is one of the most popular ceviches in Peru, as it has the incentive to be a fish beneficial to health. Since the fat of the bonito contains Omega 3 that helps reduce cholesterol and triglyceride levels in the blood. In terms of vitamins and minerals, bonito also has a respectable nutritional value. It contains B-complex vitamins, such as vitamin B2, B3, B9 and B12 that help a proper development of the nervous system and in the production of red blood cells. Among the minerals it provides we have potassium, phosphorus, iron, magnesium and iodine. All these nutrients are of vital importance for the development of children and young people. So consumption is more than recommended. Ceviche contains 14 medium lemons, 1 celery branch, 2 coriander sprigs, among other ingredients. 

                           

                          💖FISH CEVICHE

Fish ceviche is the most popular and also the emblematic dish of our Peruvian gastronomy. This dish is ideal for sharing a Sunday at home or a summer day on the beach. In addition to refreshing it is super healthy and nutritious. Some of its ingredients are: large lemons, medium purple onions, slime chili peppers among others. To accompany this ceviche we add sancochados sweet potatoes, cooked choclos or corn cup court.

2. Ceviches with seafood

                  💛  CEVICHE OF BLACK SHELLS  

Shell ceviche is the most exotic of Peruvian ceviches, not only for its appearance and intense flavor, but also for the aphrodisiac properties attributed to it. This ceviche is very striking for foreigners as usually when they arrive in Peru they want to try it again and again. This ceviche contains 24 fresh or live black shells, lemons, ground rocoto among other ingredients.

                      💛 SHRIMP CEVICHE

Peruvian shrimp ceviche is not as famous as fish ceviche. Shrimp is a marine product of high protein value and an incomparable taste. This type of ceviche incorporates preparation techniques and native ingredients. Some ingredients in this seviche are: fresh shrimp, lemons, ground garlic etc. 

                                 

                               💛 OCTOPUS CEVICHE

This ceviche has techniques for preparing a traditional ceviche. The difference lies basically in the treatment that should be given to the octopus before marinating it in the lemon juice. To prepare it correctly, you must first boil the octopus, this dish is ideal to share on a hot day or on any occasion you want. Contains fresh octopus, yellow chili pepper among other ingredients.

3. Mixed ceviches

                         💙  CEVICHE CARRETILLERO

        

The ceviche carretillero are usually installed in some corner of the city. These forklifts are also located in neighborhood markets and usually anywhere there is assiduous public turnout, the highlights of this ceviche are its small price. They also have their particularities. One of them is that it carries squid or pota chicharrón, which makes it a kind of mixed ceviche. Another distinguishing feature is the addition of ingredients that do not normally carry a classic ceviche, for example, celery, garlic or kion. This type of ceviche has the peculiarity that it is prepared and served at the moment in front of the customer.

                                     💙 SEAFOOD CEVICHE 

Seafood ceviche unlike others does not carry fish and you can add more varieties of them. A characteristic of the preparation of this ceviche is that the shellfish have to be boiled in advance or passed through hot water. This makes it an excellent alternative for those who can't or don't like to eat raw fish. Seafood is of great nutritional and protein value, so its consumption is highly recommended for athletes, children and adolescents in developing state. This ceviche is also served with lettuce, sweet potato and sancochado choclo. To drink nothing like a delicious purple chicha, a very cold beer.

   

                                       💙 MIXED CEVICHE   

This ceviche is the one that best shows the great richness and variety of products offered by our sea, for the preparation is used different types of seafood and fish. Add tiger milk to this ceviche or put kion, celery or ground rocoto to give it more itching and color. It is also common to put a splash of evaporated milk, this ceviche is ideal for eating on the beach or at a Sunday lunch.  

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💦Having disclosed the different types of ceviche in our rich Peru, I will now make known what my eating habits are.💦

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                                                   MY EATING HABITS

Hello, my name is Rosita Alexia Cariajano Cachique. I'm from Peru. For my breakfast, I usually have my latte and my bread with fried egg. Sometimes I also make my rice omelette and for drink I make orange juice. 

At lunch I usually eat chaufa with fried chicken, patacones and his cucumber salad.  It's really delicious, it's more it's my favorite! For my drink sometimes I usually make my coconut soda, but usually I always drink water as I get used to it. 

Finally, for my dinner, I usually make my tea or coffee accompanied by bread. But there are times when I feel like a broaster chicken, I buy it and I eat it.