Monday, April 15, 2013

Cebiche: Eternally in vogue


The cuisine was born with the need of man power. This, insatiable in the research of new taste
experiences searches combining ground elements the opportunity to satisfy their culinary curiosity.

In Argentina, the import in recent years in our neighboring countries. In Peru and other Andean countries long ago consumed much more than that ... What is ceviche?

The dish consists of beef marinated in citrus dressings, the most common preparations of fish, shellfish, or both. Different versions of ceviche culinary part of the Latin American countries of the Pacific Ocean coastline, such as Colombia, Costa Rica, Chile, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru.

The basic ingredients of any ceviche are pieces of fish (or other meat), onion, lemon juice, pepper and salt. You can add other ingredients like red onion (purple) into strips, chopped cilantro, corn and celery. To prepare, mix in a fish bowl with the other ingredients, leaving it to marinate according to taste (the longer, more cooking).

The dish is named in Peru was declared "Cultural Patrimony of the Nation" by a Supreme Decree of the National Institute of Culture, published in the official gazette "El Peruano" in 2004, the historically regarded one of the main dishes of that country.

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