Some of the less–traveled Europeans, or even North Americans, when traveling to Latin America for the first time they think they will starve to death or have to settle for weird-tasting survival meals. They couldn’t be more wrong. Latin America has contributed with some of the finest ingredients in most of the famous international cuisines nowadays, i.e.: tomato, potato, sweet potato, yucca, maize (corn), green pepper, hot pepper, cacao (chocolate), avocado, pineapple, papaya, squash, cashew, peanut, loroco, chipilin, vanilla, etc. to name a few. If you have missed some of these delights, then you should travel to Latin America.
This is a -provocative- blog post by MatadorLife about ceviche, a tasty and refreshing meal from Latin America, next time you visit this region, give it a try:
“Cooking raw fish in citrus juice is at the heart of one of Latin America’s most popular dishes, Ceviche. This centuries old technique uses the acid from lime/lemon juice to cure or ‘cook’ the fish. Often served as a starter or a light lunch.
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| Ceviche from Peru |
Ceviche has many different forms across Latin America and the Caribbean and each country has its own distinctive take using local ingredients. They all involve either fish, shellfish, squid or octopus being marinated in either lemon or lime juice…” -more-—via MatadorLife
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