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.
Colorful spicy rice with scallops and vegetables. Peru is a country that prides itself for the quality of its seafood,
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It’s Thursday, perfect time to have a cocktail to unwind and welcome the weekend in high spirits. Why not be
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Crispy and light cookie sandwich filled with dulce de leche and pineapple marmalade. The first time I had the brilliant
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A Philosopher who fell under the spell of Peruvian cooking. A Nicaraguan who decided to become a Peruvian chef in
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A few weeks ago, we joined The Kitchen Reader/ A Food-related book club. This is our first experience in an
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Golden-fried creamy potato dough stuffed with (soy) meat, eggs, raisins and olives Papa rellena is one of my favorite Peruvian
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Once again, I'm here posting videos that I find through my friends on Facebook. One has got to admit that
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Raw fish, salt, and chili peppers. That was the first recipe for Cebiche more than 500 years ago. It
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The boom started quietly, too quietly to be noticed by most people, but after the first successful cookbook sold out
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Often overshadowed by the wine producing regions of Argentina and Chile, Peru's Ica region dares to compare. Few realize the
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