PERUVIAN CEVICHES & TIRADITOS

Peruvian ceviche has made its way around the world. Nowadays, this globally renowned dish can be found at restaurants of all calibers, from simple spots to top-level establishments. This fresh, healthy and light dish is a longtime favorite of locals and has become the most sought-after and celebrated dish among foreigners. Lime juice, salt, and aji perfectly complement the fish and/or seafood, while onion, sweet potato, Peruvian corn, and crunchy cancha maize make ideal garnishes. Cilantro and celery occasionally make an appearance, adding flavor and freshness. Sometimes spelled “ceviche”, other times “cebiche”, and rarely “seviche”, this emblematic Peruvian dish is simple yet biodiverse: it can include scallops, sea urchin, or octopus, and it can be made with fish or a mix of seafood delights. On its journey across the culinary world, ceviche has encountered many other seafood preparations with different origins that bear the same name. Because, at the end of the day, ceviche belongs to the world. With a name that evokes merriment, sunshine, and happiness, ceviche is the perfect excuse to celebrate with friends and family at home. Then there’s tiradito, ceviche’s partner in seafood glory, which always impresses with its feisty yellow aji sauce, spicy rocotos, olive oil, and lime. The perfect vehicle for an innovative Peruvian-Japanese fusion, tiraditos can take on all kinds of flavors and have thus made their mark on the national recipe book. With Ceviches & Tiraditos,
we begin a new series offering a selection of dishes to bring some of our flavors home. There are no mysteries or complications; rather, we aim for clarity, familiarity, and practicality. Anyone can cook Peruvian food and reconnect with their memories of the country’s marvelous flavors. Ceviches & Tiraditos is the first of our Peruvian cookbooks, with more to come.

LIBRO EN ABANICO