Ceviche, ceviche, ceviche or Sebiche Peruvian dish is a traditional, widely consumed and highly valued, as to be considered formally as the nation's cultural heritage. Its history dates back to pre-Columbian era. The dish is served in a restaurant known as type cevicheria.


Types of ceviche
Ceviche Fish: The most common type of ceviche that is to cut pieces of fish in a square mixed with lime and salt. The preparation can be more complex depending on the diner's taste. Mostly ceviche file is prepared with fish but also made with parties that have bones, as is typical in the region of Piura mackerel ceviche.
Varieties of fish used: Sole, Smelt, Mackerel, Bonito, Grouper, Toyo, Trout, among others.
Ceviche mixto: The mixed ceviche is one culinary dish that contains the same ingredients as the normal ceviche, which have been added various shellfish or fish and can be served with sweet potato or decorate it with lettuce leaves.
Black scallops ceviche: It is a typical dish from the coast of Tumbes and Piura made based on the black shells (Anadara tuberculosa) and classical amarin as Chulucanas lemon, marinated in red onion, garlic, chilli and finally Peruvian aji . It is served with banana chips (banana fried sliced finely cut), trinkets or canchita (toasted corn).
Ceviche de camarones: Typical of the region Arequipa.4
Octopus Ceviche: The preparation is similar to the fish ceviche, simply consider that the octopus must be gentle or else you miss boiled water to soften the flesh.
Chinguirito: The chinguirito is based on dried fish (typically guitar) in which seasoned strips, add the lemon and tiger's milk.
Ceviche with mushrooms: It is popular in gourmet restaurants in Lima, is developed based on mushrooms.
Ceviche de chochos: It is made based on tarwi, a product originated in the Andes. Also known as "ceviche de Ancash" or "ceviche ham '.4 7
Ceviche testicles: Typical of the Cajamarca region, are made with sheep's testicles joven.4
Plates derivatives [edit]
Tiradito: A variant of the fish ceviche. The difference is in the cut of meat, which is made in thin sheets, like a carpaccio osashimi. The preparation is somewhat simpler, omitting the onions and adding cream or yellow chilli pepper. In other cases, olive and garlic sauce. It is served with boiled corn cob or whole, banana chips (thinly sliced fried plantains cuts) or canchita (toasted corn)
Leche de tigre, a nun and a panther: These are preparations based on the liquid from the preparation of ceviche. The "tiger milk" is prepared on the basis of ceviche made with white fish, the "panther milk" based on fish ceviche and black shells, and "milk nun" based on seafood ceviche. Served pure or mixed with chunks of fish, seafood and mountain field.
Beverages [edit]
The usual drink to accompany a ceviche is chicha de Jora, dark beer or an Inca Kola. Also very popular with him with a common well-chilled beer.

Accompaniments [edit]
The fittings are considered varying from region to region. In Lima, Chimbote and Trujillo the most common accompaniments are corn, highland court, sweet potato, boiled in water, brush, and leaf lettuce. Further north, in Tumbes, Piura and Chiclayo is usually associated with trifles and whistled. Boiled yuca is usually also included, this is more common in Amazonian areas. In Sullana ceviche accompanied with crackers agua.4