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.
The Peruvian coast has thousands of kilometers along the magnificent Pacific Ocean, with hundreds of little fishermen towns. The origin
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Arequipa is the birthplace of this lovely artisanal ice-cream. I read in one of my favorite cookbooks -La Memoria del
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I love the bright colors of ollucos,and their shiny, smooth (and completely edible) skins. These funny-looking root crops are originally
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I was expecting my first baby the day I felt a sudden craving for palta rellena (stuffed avocado with tuna
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I´m in El Salvador right now, the country where I was born, and where part of my family still lives.
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It´s a warm and sunny day in Lima, and here I am, having lunch in one of the most beautiful
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Besides the classic cebichería, there is another kind of gourmand temple adorning almost every street of every city in Peru. Known
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Lent was very important when I was growing up, because I studied in a Catholic nun’s school, and my mom
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When Rosalia, a humble woman from Ica, started making tejas in her house to earn some money, she didn't even dream
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Fresh corn, and cilantro leaves are the base of the comforting and delicious tamalitos verdes. Eaten as a light appetizer
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