Peruvian Ceviche

Ceviche is the national dish of Peru, with records of the dish ranging back over 2000 years. Recipes for ceviche are diverse throughout the world and there is a great deal of argument about where ceviche originated and which country and culture has the “best “recipes. What we know of Peruvian ceviche and Peruvian seafood in general is that it is fresh, simple and clean and has been influenced over the years by the Asian culture that has been predominant in Peru. There are a couple of distinguishing characteristics when it comes to Peruvian ceviche, and besides for fresh parsley in addition to fresh cilantro the distinguishing marks are what it is served accompanied with; cold sweet potato, cold corn on the cob and of course the Peruvian staple Cancha or toasted cornnuts.

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