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Ceviche a la Pacífico is a delicious variation of ceviche that incorporates fresh, local seafood from Peru’s Pacific coast. It combines the traditional elements of ceviche with regional influences, typically highlighting the freshest fish, shellfish, and sometimes other ingredients that reflect the diverse flavors of Peru's coastal cuisine.

What is Ceviche?

Ceviche is one of Peru's most iconic dishes, made from raw fish or seafood that is marinated in citrusy acid (usually lime or lemon) and flavored with onions, cilantro, chili peppers, and salt. The citrus "cooks" the fish, giving it a refreshing, tangy flavor profile.

What Makes Ceviche a la Pacífico Special?

Ceviche a la Pacífico highlights the freshness and variety of seafood available along the Peruvian Pacific coast. It often features a mix of different types of seafood, such as white fish (like corvina or sole), octopus, and shrimp, reflecting the rich marine life found in the waters off the coast of Peru.

Ingredients for Ceviche a la Pacífico:

  1. Fresh Seafood:

    • Corvina (white fish) or sole, cut into cubes (common in ceviche).
    • Shrimp or octopus, depending on what’s available or preferred.

  2. Marinade:

    • Fresh lime juice (or lemon, but lime is more common).
    • Red onion, thinly sliced.
    • Aji amarillo (yellow chili pepper) or other local Peruvian chilis for a touch of heat.
    • Cilantro (fresh and finely chopped).
    • Garlic (optional, depending on preference).
    • Salt and pepper to taste.

  3. Accompaniments:

    • Sweet potato (often served boiled or roasted on the side to balance the acidity).
    • Corn (whole corn kernels, often Peruvian giant corn, or choclo).
    • Lettuce leaves as a base for serving.
    • Peruvian ** cancha (toasted corn kernels) can be sprinkled on top for crunch.

  4. Optional Garnishes:

    • Slices of avocado or tomato (some variations include this as well).
    • A few slices of chili pepper or lemon wedges for extra zing.

How It’s Made:

  1. Prepare the Seafood: Cut your fish and seafood into small, bite-sized pieces. Make sure the fish is very fresh, as it will be marinated raw.
  2. Marinate: In a bowl, mix the lime juice, sliced onions, chili, and garlic. Add your seafood to this mix and let it marinate for about 10–15 minutes. This allows the acid to "cook" the fish and shrimp, changing the texture and flavor.
  3. Garnish: Add fresh cilantro, and season with salt and pepper to taste.
  4. Serve: Serve the ceviche on a bed of lettuce leaves, with sweet potato, corn, and toasted corn kernels on the side.

Cultural Significance:

  • Ceviche is a beloved dish throughout Peru, and its variations can be found in different coastal regions. The Pacífico (Pacific) variation often emphasizes the regional ingredients of the coastal cuisine, offering a fresh and vibrant experience. It’s often enjoyed as a starter or appetizer.
  • Ceviche is typically served as a lunch dish, especially on special occasions, or in restaurants along the coast, where seafood is freshest.

Where to Try Ceviche a la Pacífico:

  • If you're in Peru, you can try this dish at many coastal restaurants, particularly in cities like Lima, Arequipa, or Trujillo, where seafood from the Pacific Ocean is readily available. It’s also commonly found in restaurants specializing in mariscos (seafood).
  • Lima, especially in neighborhoods like Miraflores and Barranco, is known for its outstanding ceviche offerings, including variations like Ceviche a la Pacífico.

Pairing:

  • Ceviche pairs beautifully with a cold beer (like Cusqueña or Pilsen), or a classic Peruvian pisco sour, which balances the acidity of the ceviche with its smooth, citrusy notes.

Ceviche a la Pacífico is a perfect dish to enjoy if you're visiting Peru or exploring its coastal flavors. The combination of fresh seafood, tangy citrus, and spicy heat makes it one of the most refreshing and iconic dishes of Peruvian cuisine.

  

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