Cebiche

So we are actually off in Brazil now enjoying beaches and tropical fruit juices, but before posting about that we had to say at least something about cebiche. As you may know, cebiche is basically the national dish of Peru and is taken very seriously here. We´ve eaten as much as we could stomach (no pun intended, it hasn´t made us sick yet), but it’s just not always appealing to eat a cold fish dish. In any case, along our way through Peru we made the best of our opportunities and tried cebiche in not one, not two, but three different cities, all with a style of their own.

The photo above is from our first tasting, a mixed cebiche plate we got in Trujillo (northern coast). It has half of a fish cebiche and the other half a mixed seafood cebiche with octopus, squid, etc.

Our second tasting was actually from a cebiche class we had in Cusco where we watched someone actually make cebiche from scratch! This cebiche is a traditional Cusco version made with a lake fish called Kingfish.

And for our final tasting we went all out, a full cebiche sampler plate at one of Lima’s finest cebicherias, Segundo Muelle. What you are looking at above is three different cebiches, one traditional and two mixed. The cebiche on the left is mixed fish and seafood, the center is the traditional style with just fish, and the right is a purely seafood cebiche. Yum!