Peruvians do not play when it comes to ceviche. As one of Peru’s most famous contributions to the culinary world, the dish has been declared part of its “national heritage.” There’s even a national holiday dedicated just to ceviche (it’s June 28th, in case you want to throw a pescado parade.)
When ceviche pride and fervor run this deep in your veins, you can expect some heated debates on the subject – on everything from its origins and spelling (b or v?) to the rather dogmatic rules about what ingredients are/aren’t acceptable.
So when #CebicheQueSeRespeta lit up Peruvian Twitter recently, we took the opportunity to extract some useful Dos, Don’ts and general guidelines from the land of the Leche de Tigre.
It's eaten with a spoon
It comes with a dress code.
It DOESN'T have garlic.
It pairs well with...
It's more real than love.