Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood appetizer, very popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Bolivia. Both finfish and shellfish are used; finfish is typically raw while shellfish is typically cooked.

One hypothesis suggests that ceviche got its name from the Quechua word "siwichi." However, another hypothesis suggests that the name is a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj." Another hypothesis suggests that its name comes from the word Cebo, the name given to the corvina fish.

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

It is an original and typical dish of the fishermen of the American coast. Peru is often noted as the birthplace of ceviche as the various Peruvian civilizations that arose in the Pre-Columbian period greatly depended on fishing. Later, several important South American ports arose in Peru as a result of the Spanish Viceroyalty's capital being located at Lima (in Peru's central coast).

It is composed of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed). There are many regional variations. A specialty of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (sea bass) or lenguado (sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed key lime juice, sliced onions, salt and chile (ají limo or rocoto).


Unknown "LouLou" Calm - 15 years, 3 months, 10 days ago

Machu Picchu (Quechua: Machu Pikchu, "Old Peak"; pronounced ['mɑ.tʃu 'pik.tʃu]) is a pre-Columbian Inca site located 2,430 metres (8,000 ft) above sea level[1]. It is situated on a mountain ridge above the Urubamba Valley in Peru, which is 80 kilometres (50 mi) northwest of Cuzco and through which the Urubamba River flows. The river is a partially navigable headwater of the Amazon River. Often referred to as "The Lost City of the Incas", Machu Picchu is one of the most familiar symbols of the Inca Empire.

It was built around the year 1460, but was abandoned as an official site for the Inca rulers a hundred years later, at the time of the Spanish conquest of the Inca Empire. Although known locally, it was said to have been forgotten for centuries when the site was brought to worldwide attention in 1911 by Hiram Bingham, an American historian. Since then, Machu Picchu has become an important tourist attraction. It has recently come to light that the site may have been discovered and plundered several years previously, in 1867 by a German businessman, Augusto Berns.[2] In fact, there is substantial evidence that a British missionary, Thomas Payne, and a German engineer, J. M. von Hassel, arrived earlier than Hiram, and maps found by historians show references to Machu Picchu as early as 1874.[3]

Machu Picchu was declared a Peruvian Historical Sanctuary in 1981 and a UNESCO World Heritage Site in 1983. Since it was not plundered by the Spanish when they conquered the Incas, it is especially important as a cultural site and it is considered a sacred place.

Machu Picchu was built in the classical Inca style, with polished dry-stone walls. Its primary buildings are the Intihuatana, the Temple of the Sun, and the Room of the Three Windows. These are located in what is known by archaeologists as the Sacred District of Machu Picchu. In September 2007, Peru and Yale University reached an agreement regarding the return of artifacts which Hiram Bingham had removed from Machu Picchu in the early twentieth century. Currently, there are concerns about the effect of tourism on the site as it reached 400,000 visitors in 2003.


Unknown "LouLou" Calm - 15 years, 3 months, 11 days ago

Pisco, name of the traditional drink and patrimony of Peru, is the symbol of Peruvian pride and nationality.
The Spaniards brought a grape liquor that with the time was elaborated in Peru.
It was named "pisco", name that has three origins: means a Quechua word that translated to English means "bird". The mud container was called "botija", where pisco was deposited. Pisco, city and name of a town that belongs to the Ica valley, correspond to a very important event. The great Independence leader José de San Martín disembark in the Paracas bay in Pisco, September 8th, 1820.
The botija was a practical container that used in the elaboration of pisco and then to transport and keep it. In the botija the grape juice was fermented and distilled. Afterwards the pisco is stored in botijas. When the botijas are empty they stowed them face down, until being used again in the next vintage.

Variety of Piscos

Pisco Quebranta: After vintage, the Quebranta grapes are crushed and pressed. Then, the grape pressing are transferred to casks where fermentation begins. Eight days later, the famous "cachina" is ready. During the third week the must is distilled in stills or alembics. The result is a unequaled Pure Peruvian Pisco, unique in the world.

Pisco Acholado: (Half-breed) Is the result of the distillation of Quebranta and Italia grapes. Each bottle of Pisco La Botija (750 ml) contains approximately 13 pounds of grapes.

Pisco Italia: Tabernero's Pisco Italia is made through a slow process using 100% distilled Italia grape juice. The result is a unique pisco with a great bouquet and an unrivaled flavor.

Pisco Sour's Recipe

3 Glasses of pisco
1 ½ Glass of sugar
2 Glasses of lemon juice
White of an egg
Shaken ice
Add drops of Amargo Angostura

Preparation: Be prepare the PISCO SOUR only in liquidizer, put the egg white and liquefy once that up some spark add the ice until the middle of glass (this is a secret to get that the drink has a texture very heavy, slowly move it and add the ingredients; but not bitter of Angostura, liquefy until the ice be melt.

If it is necessary add some ice water and rectify carefully the quality of a good PISCO SOUR.



Unknown "LouLou" Calm - 15 years, 3 months, 11 days ago