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Peruvian Ceviche
Peruvian ceviche, cebiche, sebiche, or sevicheDomènech, Conxita, and Andrés Lema-Hincapié. “Paladares En Perú: Un Imperio Del Ceviche.” In ''Saberes Con Sabor'', 171–193. United Kingdom: Taylor & Francis Group, 2020. is a traditional dish widely eaten in Peru, specially for summer and celebrations such as Fiestas Patrias.Levin, Amelia. “Peruvian Cuisine.” ''Foodservice Equipment & Supplies'' 67, no. 10 (2014): 16. The method of preparing it is different to that of ceviche in other countries, using lime juice, fish, sweet potatoes and other foods. In 2004, ceviche was declared to be part of Peru's "national heritage" and today, it has a holiday celebrated in its honor every June 28th. These achievements are attributed to different factors including the transformation of ceviche into a luxury due to scarcity, or a Peruvian gastronomic boom led by gastropolitical elites who brought ceviche outside of Latin America.Irons, Rebecca. “Ceviche Revolution: Coastal Cholera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiradito
Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cuisine. Tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed; and tiradito is sauced immediately before service, hence raw, while ceviche is marinated beforehand, hence "cooked". Some authors also state that tiradito does not contain onions,''Peruvian Cuisine,'' Philip Martin McCaulayp. 72/ref> but this is not universal. Common garnishes include sweet potato and boiled corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th .... Stylized variants may include such ingredients as scallops, and a small amount of searing. References External links ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bass
Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European bass, ''Dicentrarchus labrax''. Sometimes referred to as sea bass include the following: Family Serranidae Family Serranidae * Genus '' Paralabrax'' ** Barred sand bass (''Paralabrax nebulifer'') lives mainly off the coast of California. * Genus '' Centropristis'' **Black sea bass (''Centropristis striata'') is found on the East Coast of the United States. * Genus '' Caesioperca'' ** Butterfly perch (''Caesioperca Lepidoptera'') is found in the eastern Indian Ocean and the southwest Pacific Ocean, including southern Australia and New Zealand. * Genus ''Caprodon'' **Pink maomao (''Caprodon longimanus'') is found in the eastern Indian Ocean and the southern Pacific Ocean, including Australia and New Zealand. * Genus ''Epinephelus'' **Potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chifle
Chifles, fried plantain chips, are a side dish, snack food, or finger food of Ecuador, Thailand and northern Peru. In Ecuador The cuisine of Ecuador is based on different uses of fried bananas, such as the chifle, which serves as a companion in the Ecuadorian breakfast. The chifle is consumed in hot soups like encebollado and in cold soups like ceviche. In Ecuador there is the salt and sweet chifle with Banchis as main brands for the city of Quito and Tortolines de inalecsa that covers the Guayaquil market consuming many of other brands throughout the country. Process An incision is made in the peel the full length of the plantain, and the peel is removed by hand. The plantains are immediately placed in salt water. Then the plantain is cut into thin slices, either across (round slices, like chips), or lengthwise (strips). The plantain slices are cooked in hot oil until golden and crispy. Then they are seasoned with salt. A more crispy variety of chifle is prepare ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers ( jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' (' minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of sala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lima
Lima ( ; ), originally founded as Ciudad de Los Reyes (City of The Kings) is the capital and the largest city of Peru. It is located in the valleys of the Chillón, Rímac and Lurín Rivers, in the desert zone of the central coastal part of the country, overlooking the Pacific Ocean. Together with the seaside city of Callao, it forms a contiguous urban area known as the Lima Metropolitan Area. With a population of more than 9.7 million in its urban area and more than 10.7 million in its metropolitan area, Lima is one of the largest cities in the Americas. Lima was named by natives in the agricultural region known by native Peruvians as ''Limaq''. It became the capital and most important city in the Viceroyalty of Peru. Following the Peruvian War of Independence, it became the capital of the Republic of Peru (República del Perú). Around one-third of the national population now lives in its metropolitan area. The city of Lima is considered to be the political, cultural, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole '' Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin ''solea''. In other languages, it is named for the tongue, e.g. el, γλώσσα, german: Seezunge, nl, zeetong or ', hu, nyelvhal, es, lenguado, zh, 龍脷 ("dragon tongue"), ar, لسان الثور lisan Ath-thawr (for the common sole) meaning 'the tongue of ox' in Qosbawi accent. A partial list of common names for species referred to as sole includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shark
Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachimorpha (or Selachii) and are the sister group to the rays. However, the term "shark" has also been used to refer to all extinct members of Chondrichthyes with a shark-like morphology, such as hybodonts and xenacanths. The oldest modern sharks are known from the Early Jurassic. They range in size from the small dwarf lanternshark (''Etmopterus perryi''), a deep sea species that is only in length, to the whale shark (''Rhincodon typus''), the largest fish in the world, which reaches approximately in length. Sharks are found in all seas and are common to depths up to . They generally do not live in freshwater, although there are a few known exceptions, such as the bull shark and the river shark, which can be found in both seawater ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trujillo, Peru
, population_note = , postal_code_type = Postal code , postal_code = 13001 , area_code = 044 , website Municipality of Trujillo, footnotes = Founded as ''Truxillo de Nueva Castilla'' (Trujillo of The New Castile) , image = , city_logo = , citylogo_size = , image_dot_map = , dot_mapsize = , dot_map_caption = , dot_x = , dot_y = , leader_title2 = , leader_name2 = , leader_title3 = , leader_name3 = , leader_title4 = , leader_name4 = , timezone = PET , utc_offset = −5 , timezone_DST = , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus '' Lyngbya'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Nut
Corn nuts, also known as toasted corn, are a snack food made of roasted or deep-fried corn kernels. It is referred to as ''cancha'' in Peru and ''chulpi'' in Ecuador. Preparation Corn nuts are prepared by soaking whole corn kernels in water for three days, then deep-frying them in oil until they are hard and brittle. The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size. History Albert Holloway of Oakland, California introduced corn nuts to the United States in 1936. He originally sold them to tavern owners to be given away free to their patrons as a snack that would be great with beer, calling them Olin's Brown Jug Toasted Corn. Varieties and brands CornNuts Holloway later renamed his product CornNuts. After Holloway and his sons Maurice and Rich learned of a breed of corn grown in Cusco, Peru (often referred to as Cuzco corn) that grew large kernels (some said to have been bigger tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rocoto
''Capsicum pubescens'' is a plant of the genus ''Capsicum'' (pepper). The species name, ''pubescens'', refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make ''Capsicum pubescens'' distinguishable from other Capsicum species. ''Capsicum pubescens'' has pungent yellow, orange, red, green or brown fruits. This species is found primarily in Central and South America, and is known only in cultivation. It is consumed fresh, as a paste, dried, or ground. It is called ''rocoto'' (Quechua, ''rukutu'', ''ruqutu) in Peru and Ecuador, ''locoto'' in Bolivia and Argentina (Aymara, ''luqutu''), and in Mexico ''manzano'' (Spanish for "apple") pepper for its apple-shaped fruit. Of all the domesticated species in the family ''Capsicum'', it is the least widespread and most genetically distinct. Description Vegetative characteristics Like all other species of the genus ''Capsicum'', plants of the species ''Capsicum pubescens'' grow as a shrub, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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