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Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed).A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly.In regard to its origin, various explanations are given.
In all ceviches, lime juice and salt are ubiquitous ingredients.
Modern-style ceviche, popularized in the 1970s, 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.
In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked.
(However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours.