What are Peruvian fish?

Although it is assumed that raw fish bowl known as Ceviche originated with the indigenous inhabitants of Latin America, it has spread in popularity around the world. Perhaps this preparation was not more accepted than in the Coast Land of Peru, which fights with the end of where exactly this meal was made for the first time. Peruvian fish, so they announced that 28 June would receive its own public holiday, involves marinating most types of seafood in citrus juice of oranges, lemons or lime, hard onion and Peruvian chilli known as Aji. This cleans the seafood of bacteria and offers a well -rounded taste and texture without adding heat.

Although some fish types are regularly planted for the Peruvian fish Ceviche, most species are welcome. Some of the more traditional options are locals, trout and sea bass. Another popular option is the use of molluscs such as peeled shrimp and adding tomato juice F or additional tang. However, this is only a few options. As well as the Japanese sushi - ifD It can be caught, it is probably suitable for Ceviche.

Peruvian fish begin with fresh seafood, preferably captured in the morning with a hook. Fish caught with nets can show meat damage or even on the meat below. Most public health authorities warn of several types of bacterial substances that could be transferred by CEVICHE consumption unless they are prepared from fresh seafood. This could also be transmitted when fresh seafood is used if acid marination is not long enough and bacteria can form on fish before service.

After slicing into cubes or strips, the meat for cold Peruvian fish bowl is marinated in juice for up to 10 minutes or up to several hours in the refrigerator. Citrus juice, however, is not alone with fish. Chefs will be sliced ​​onion, pepper and chili, salt and pepper, as well as ground garlic and fresh herbs like mint or toOriander. This profile is able to intervene many quadrants.

Some give Peruvian fish together with hard corn tortillas or a mixture of boiled root vegetables such as carrots and potatoes, which is a spice similar to. Thanks to these combinations, food is a more heartfelt food. It is common to find Peruvian fish served in a martini glass.

those who prefer their seafood truly cooked can get the same type of flavors in several other types of Latin American meals. Escabeche bakes or rulers of fish, but uses a sauce made with the same types of ingredients as Ceviche. Another iteration is the Peruvian fish soup that adds fish or clams and perhaps a more diverse mixture of seafood and vegetables.