Cebiche, ceviche, sebiche o seviche (it can be written in any of those four forms), is a dish in which seafood is cooked by marinating it in lime juice. Cebiche is not only one of our Peruvian food’s flag dishes but it is a proud sentiment of our gastronomy, king of our tables and, to be honest, the best cebiche in the world since it is so delicious and easy to prepare.
Lately I have been craving this light tuna salad very often. It all started after reading an interview with handsome
Read more
In Peru, like everywhere else, Easter is a big tradition. Many people spend the day focused on the religious celebration,
Read more
Guest post by Antonella Delfino This recipe was created by my husband. I have to admit that cooking is my
Read more
Every time I visit my brother in San Salvador, I share this appetizing dish with him at his Peruvian restaurant.
Read more
Causa is a traditional dish that can be transformed with many different ingredients. Although the classic causa is always made with
Read more
Last summer, our friend Manuel Villacorta's second book, Peruvian Power Foods, was published. We have already talked extensively about this
Read more
Rice is my go-to side dish for any entree, and this simple but flavorful pilaf with red quinoa and angel
Read more
Thanks to Cesar Moncloa Guardia for the beautiful photo. The name of this unique ingredient comes from the Quechua
Read more
Cebiche, as we all know, is a raw fish dish. As exquisite as this world-famous appetizer is, its main strength
Read more
This incredibly flavored green rice is one of the most famous dishes in Chiclayo, north of Lima. Cooks in this
Read more
