NOV. 11 - 20, 2016 | +52 (322) 222 2247
+52 (322) 222 2247

Ceviche and its flavor variants

Visiting a tropical beach place, wouldn’t be the same if we did not taste a traditional and fresh ceviche, this dish is very popular around the world and it can also be prepared in a gourmet way. Let’s try it out!

There are different stories about the origin of this culinary delight, but the most accepted one is that the ancient Incas from Peru began to prepare it for over 2,000 years under the Quechua name of “Siwichi” (fresh fish).

It is in that South American country where it is considered the national dish par excellence, it was even declared Cultural Patrimony of the Nation and, not for less!  Its amazing flavor has gone around the world and is equally venerated in the rest of Latin America.

As many know, “standard” ceviche consists of fresh fish cooked in the juice of some citrus, usually lemon and accompanied by chopped vegetables such as tomato, onion, cucumber, carrot and sometimes other seafood like octopus or shrimp are included.

Let’s check out some variations of this gastronomic pleasure:

The classic Peruvian ceviche with choclo (corn) and fresh seaweed.

Photo via Nayeli Ramón on Flickr.

Photo via Nayeli Ramón on Flickr.

Fish, octopus and shrimp ceviche, “the Mexican way”.

Photo via Benjamin 1970 on Flickr.

Photo via Benjamin 1970 on Flickr.

Soy ceviche, special for veggies.

Photo via Erik Heiz on Flickr.

Photo via Erik Heiz on Flickr.

Beef ceviche for meat lovers.

Photo via Thousand Flavors on Flickr.

Photo via Thousand Flavors on Flickr.

So, don’t miss out the opportunity to try these awesome dishes during the 23rd International Gourmet Festival in Puerto Vallarta, Riviera Nayarit and Tepic, from the 10th – 19th of November, 2017.

Bon appétit!

#FGI23

 

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