If you find yourself in Lima, Peru’s vibrant capital, you will find plenty of places to try ceviche in its various forms. Here are three Lima ceviche restaurants that are sure to impress.

Chez Wong

Javier Wong, the genius at the head of Chez Wong, started making ceviche at his home and selling it out of his garage. Now, he serves up one dish and one dish only at his famous restaurant, which is frequented by Peruvian celebrities as well as international gastronomists.

Restaurant Sonia

Restaurant Sonia is located just a stone’s throw from the beach in Lima’s Chorrillos neighborhood and serves up a wide variety of ceviche variations to hungry guests from around the world using the freshest ingredients possible.

Canta Rana

Looking for a neighborhood restaurant with great food that is often looked over by foreigners? Canta Rana is a perfect option if you want to enjoy top-quality ceviche in an authentic Peruvian joint surrounded by locals.

The post Check Out These Lima Ceviche Spots appeared first on falafelandcaviar.com.

If you are looking to travel to try ceviche and the different types of this seafood treat that exist, here are three countries that you absolutely must stop in.

Mexico

In Mexico, typical ingredients from this country’s gastronomy rule the roost when it comes to ceviche. In addition to seafood ingredients like shrimp, octopus, and squid, you’ll also find salt, lime, onion, chiles, and avocado in Mexican ceviche. It’s most popular in coastal areas of the country.

Peru

Peru is arguably the birthplace of ceviche, and this country’s version of the dish is one of the most classic and beloved. Sea bass, the basis for Peruvian ceviche, is marinated in lime juice for hours before being combined with onions, chiles, salt, and pepper in this country’s version of the dish.

Ecuador

When it comes to ceviche in Ecuador, you will find two main ingredients: shrimp and tomato. This tangy dish also contains coconut milk and lime juice, and in contrast to many countries’ versions of ceviche, the shrimp included in Ecuador’s version is typically cooked.

The post These Are the Best Countries for Ceviche Lovers appeared first on falafelandcaviar.com.

Colombia: Bandeja Paisa

You’ll never go hungry if you have a bandeja paisa in front of you. This dish contains several meats: blood sausage, pork skins, ground pork, and chorizo. It also contains avocado, rice, beans, and fried plantains, a sweet element.

Peru: Ceviche

The most famous raw food fish dish on the planet is probably sushi, but Peru’s is incredibly tasty too. Raw fish, such as shrimp or sea bass, is marinated in citrus juice before being combined with onions and chili peppers for this unforgettable national dish.

Ecuador: Encebollado

Like fish stew? Then you’ll definitely love this Ecuadorian treat. It contains tuna, pickled cassava, and red onion and is often garnished with lime juice and chili.

Argentina and Uruguay: Asado

Grilled meat is all the rage in these two carnivorous countries which share similar gastronomic traditions. Beef and chicken are typically grilled at these meals, which are also considered social events to be shared with family and friends alike.

The post You Have to Check out South America’s Best National Dishes appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.

If you find yourself in Lima, Peru’s vibrant capital, you will find plenty of places to try ceviche in its various forms. Here are three Lima ceviche restaurants that are sure to impress.

Chez Wong

Javier Wong, the genius at the head of Chez Wong, started making ceviche at his home and selling it out of his garage. Now, he serves up one dish and one dish only at his famous restaurant, which is frequented by Peruvian celebrities as well as international gastronomists.

Restaurant Sonia

Restaurant Sonia is located just a stone’s throw from the beach in Lima’s Chorrillos neighborhood and serves up a wide variety of ceviche variations to hungry guests from around the world using the freshest ingredients possible.

Canta Rana

Looking for a neighborhood restaurant with great food that is often looked over by foreigners? Canta Rana is a perfect option if you want to enjoy top-quality ceviche in an authentic Peruvian joint surrounded by locals.

The post Check Out These Lima Ceviche Spots appeared first on falafelandcaviar.com.

If you are looking to travel to try ceviche and the different types of this seafood treat that exist, here are three countries that you absolutely must stop in.

Mexico

In Mexico, typical ingredients from this country’s gastronomy rule the roost when it comes to ceviche. In addition to seafood ingredients like shrimp, octopus, and squid, you’ll also find salt, lime, onion, chiles, and avocado in Mexican ceviche. It’s most popular in coastal areas of the country.

Peru

Peru is arguably the birthplace of ceviche, and this country’s version of the dish is one of the most classic and beloved. Sea bass, the basis for Peruvian ceviche, is marinated in lime juice for hours before being combined with onions, chiles, salt, and pepper in this country’s version of the dish.

Ecuador

When it comes to ceviche in Ecuador, you will find two main ingredients: shrimp and tomato. This tangy dish also contains coconut milk and lime juice, and in contrast to many countries’ versions of ceviche, the shrimp included in Ecuador’s version is typically cooked.

The post These Are the Best Countries for Ceviche Lovers appeared first on falafelandcaviar.com.

Colombia: Bandeja Paisa

You’ll never go hungry if you have a bandeja paisa in front of you. This dish contains several meats: blood sausage, pork skins, ground pork, and chorizo. It also contains avocado, rice, beans, and fried plantains, a sweet element.

Peru: Ceviche

The most famous raw food fish dish on the planet is probably sushi, but Peru’s is incredibly tasty too. Raw fish, such as shrimp or sea bass, is marinated in citrus juice before being combined with onions and chili peppers for this unforgettable national dish.

Ecuador: Encebollado

Like fish stew? Then you’ll definitely love this Ecuadorian treat. It contains tuna, pickled cassava, and red onion and is often garnished with lime juice and chili.

Argentina and Uruguay: Asado

Grilled meat is all the rage in these two carnivorous countries which share similar gastronomic traditions. Beef and chicken are typically grilled at these meals, which are also considered social events to be shared with family and friends alike.

The post You Have to Check out South America’s Best National Dishes appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.