CULTURE PAGE

  

THE DELICIOUS CEVICHE

Ceviche is the star dish of the Peruvian people. It is prepared based on fish, lemon, onion, among others. There are different ways to prepare them in each region of the country and each one has a unique flavor.

1. Northern ceviche: it is the best known. It is made with fish (sole, pejerrey, mackerel, bonito ...), lemon juice, ají limo, coriander, onion, salt and pepper.

2. Black shell ceviche: It is typical of Tumbes. This mollusk is marinated with Chulucanas lemon, seasoned with purple onion, garlic and rocoto, one of the emblematic peppers of Peru.

3. Shrimp ceviche: It is a typical Arequipa dish, the star ingredient is river shrimp. Other ingredients used to make ceviche are limpets (marine mollusks), criadillas (boiled bull's testicles) and a variety of seafood and fish obtained from the rich Peruvian sea.

4. Chinguirito: it is an outstanding ceviche in Piura, prepared with shredded and dried guitar meat, a species of ray native to the bay of Sechura, which is marinated with lemon juice from Tambogrande, ají limo and purple onion.

5. Amazonian ceviche: it is prepared with regional fish, such as paiche, dorado, corvina and maiden. It is marinated with citrus fruits from the jungle such as camu camu or cocona, ají charapita, sachaculantro and is served with fried plantain.

MY EATING HABITS

Hi, my name is Zessia and I'm from the Iquitos-Perú. For breakfast, I usually have anise or chamomile tea and a sandwich. I sometimes have fried eggs with sausage and a cup of coffee, too.I have lunch at one in the afternoon, I usually eat rice with chicken stew, but green spaghetti with steak is my favorite.
For dessert I have brownies, vanilla cake or gelatin, my favorite is the chocolate cake!
At dinner, I often eat the same as lunch. Sometimes we order grilled chicken or make pizza.