I love to travel. The older I get the more I want to see the world, experience different cultures and experience the food. These last few years I’ve been pretty lucky and been to some amazing places.
The most recent of these was Peru. When we planned to go to Peru the last thing on my mind was food. Everyone knows why you go to Peru and that’s to see the Inca remains, to walk the Inca Trail and visit Machu Pichu. If you’ve got time you also visit the birth of the great Amazon River and if edgy urban sprawls are your thing spend a few days in Lima. I’d resigned myself to this year’s holiday being a bit of a culinary desert, yes I’d get to eat some guinea pig and a bit of llama but as far as the cuisine went I wasn’t expecting a lot. The flights were booked way back in February though and the more I started looking into the place the more I noticed food being mentioned. Seemingly I was way off the mark. Whether it was ceviche, causa, chicharrones, anticuchos or lomo saltado everyone that had been spoke highly of Peruvian food. They also spoke of a national obsession with the country’s cuisine rating it right near the top of world when it came to food.
I could, and probably will, write about Peruvian food for a long time and have lots of photos of the various dishes to back up my ramblings. I think the number one dish in Peru though is ceviche and so that is where I shall begin. Ceviche is nothing more than seafood, for the most part raw but sometimes cooked and cold, which has been marinated in citrus fruit juice. If this seafood started off raw then the citric acid effectively cooks it, denaturing the proteins and changing it from translucent raw to opaque cooked in appearance. This is then mixed with red onion and chilli and normally served with the giant Peruvian corn, called choclo, and some cold boiled potato.