I acquaintance the history of Ceviche for greater understanding of this dish’s flag of the Peru in Peruvian cuisine is named in different ways such as Ceviche, cebiche, seviche or sebiche is the name of a dish made with fish, fresh seafood and various dressings, a native of the Peru and now dish international, since it forms part of the gastronomy everyday of the countries of Latin America in the Pacific Ocean littoralsuch as Peru, Ecuador, Chile, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica and Guatemala. How to write in the Peru does not affect the seasoning that moves the hearts of millions of Peruvians in the Peru, ceviche is a traditional, wide consumption and highly valued, dish to the point of being formally considered as the nation’s cultural heritage. Its history goes back to pre-Columbian times. The dish is served in a restaurant known as cevicheria type according to Peruvian historian Javier Pulgar Vidal, seviche name comes from the quechua Word siwichi, whose meaning would be fresh fish and tender fish. Does a hypothesis proposes that the words siwichi and sikba? They mistook for the conquest of the Inca Empire by the Spaniards. Types of Ceviche: fish Ceviche: is the most common type of ceviche which consists of cutting fish square shaped pieces and mix them with lemon and salt mixed Ceviche: the ceviche is that culinary dish that contains the same ingredients as the normal ceviche, added to which various seafood or fish and can accompany with sweet potatoes either decorate with leaves of lettuce Ceviche of black shells: It is a typical dish from the coasts of Tumbes and Piura-based black cockles (Anadara tuberculosa) and amarinado in the classical way with Lemon of Chulucanas, seasoned in red onion, garlic, pepper and finally rocoto Peruvian Ceviche of shrimp: typical of the region of Arequipa Octopus Ceviche: the preparation is similar to the fish cevichejust consider that the Octopus should be tender or failing that is passed to it by boiled water to soften your meat..
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