Ceviche de Pescado (Raw Fish)

Ceviche de Pescado, also spelled Cebiche de Pescado, is a dish of raw fish. The dark meat of the fish is the most desired in Cevice de Pescado, as it tastier from the concentration of blood (when the fish was alive).

Ceviche is not only limited to raw fish, but can be made from a variety of things such as mushrooms, artichoke, a mixture of seafood (known as Ceviche Mixto), and duck (found in the northern coast of Peru, called Ceviche de Pato).

Leche de Tigre (Milk of the Tiger)
Leche de Tigre is the tart, creamy-white, acidic juice that accompanies Ceviche de Pescado, found at the bottom of the container. It can be ordered at some restaurants, and is presented in a normal drinking glass (often with little bits of ceviche in it).

Recipe for Ceviche de Pescado

  • Raw fish
  • Purple onion
  • Limejuice
  • Chile peppers (ají limo)
  • Garlic
  • Salt

In Peru, tuna is called bonito, and purple onions are called cebolla. In Chile, the same vegetable is called cebolla morada, because the normal Chilean onion is white, and atun is used for tuna (the generic Spanish word).

Related Catagories: Food, Peru
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