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.
As you can see this is not a regular post, but we want to wish you the best New Year
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Welcoming the new year at the beach may sound strange to a lot of people, but that is how we
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With its floury and orange pulp, this fruit is the darling of Peruvian desserts, especially when used for making ice
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By Antonella Delfino Quiches are not Peruvian by any means, but they are an important part of our diet. We
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When my kids were growing up, they loved the many desserts I made with paneton for Christmas. Sometimes it was
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Guest post by Antonella Delfino I love Christmas and everything around it! One of my favorite things is getting all
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This fruit looks different from its relatives (passion fruit and granadilla). Tumbo has an oval shape, about 5 inches long,
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Guest post by Chef Ximena Llosa www.ximenallosachef.blogspot.com For me, Christmas has always been a magical time of the year. My
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Aguaymantos (a.k.a. golden berries or pichuberries), are ready to be enjoyed by themselves or to be prepared as part of sweet
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Christmas dinner in Peru has more in common with Thanksgiving in the US than with the actual American Christmas dinner:
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