In recent years, Peruvian cuisine has become more and more popular. All over the world, restaurants have been popping up to showcase this diverse and delicious cuisine and virtually every menu features ceviche. Fish lovers love this dish for its fresh and clean flavors and it is so favored in Peru that they even have a national holiday for it on June 28th.
Ceviche, or versions of it, has been around in Peru for at least a millenia. Early versions of the dish used fermented passion fruit juice or chicha, a fermented Andean drink, to coat the fish and “cook” it. When the Spanish came to Peru in the 1500s, they brought citrus fruits from Spain and the local people added this to their ceviche recipes. It has easily become one of Peru’s most famous dishes.
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