Ayesha Shaikh, beef pachamanca, buttery fillet, calories, ceviche, chilli, citrus fruit, coriander, culinary trend, fish juice, garnished, gastronomic capital, ginger, halibut chalaca, health conscious, Healthy, juice, Latin American, lemons, light meal, Lima, limes, marinated, Michelin star, minerals, nutritional value, Omega-3 fatty acids, oranges, Pakistan, peppers, Peru, Peruvian sushi, proteins, raw fish, salmon, scallop tiradito, Scottish beef, seafood, seasonal herbs, tangy, tangy delicacy, tuna, vitamins, World Travel Awards
Often hailed as the gastronomic capital of the Americas, Peru was recently recognised as the world’s premier culinary destination by the World Travel Awards. In another development, London based Lima became the first Peruvian restaurant to be awarded a coveted Michelin star, an international symbol of exceptional dining quality.
The multitude of tantalising dishes on offer at Lima include scallop tiradito (Peruvian sushi), halibut chalaca (buttery fillet) and beef pachamanca (Scottish beef), and perhaps best of all, ceviche – a ‘must have’ for seafood enthusiasts the world over.
Ceviche’s primary ingredient is raw fish (ideally salmon or tuna) which can be served sliced, diced or as a fillet. It is traditionally marinated for a few hours in chilli, coriander, ginger, tangy citrus fruit juice (made from lemons, limes or oranges) and zingy fish juice that ‘cook’ the meat. It is then garnished with peppers to spice it up, and usually served with seasonal herbs and vegetables.