My favorite Peruvian dish is ceviche. Since I cannot take raw fish back in my suitcase to the States, I decided I would learn how to prepare ceviche so I could try to replicate this dish once I return home. On my last day in Trujillo, Peru, I woke up at 5:30am and headed directly to the Mercado Mayorísta with my neighbor, Yessica, to buy the freshest fish possible. We also purchased limes, aji (spicy peppers), red onion, yucca, chocla (white corn) to accompany our market catch.

The beauty of ceviche is the simplicity of the ingredients. The fish is eaten raw but preserved in a robust bath of acidic lime juice, salt, ricotto (a type of Peruvian chili pepper) and garlic. The vendors at the markets in Trujillo will cut the fish into the bite sized pieces desired, making the final preparation process less than ten minutes. Ceviche can be eaten just minutes after all of the ingredients are added together. However, the longer the ingredients mingle, the more juice the fish will absorb. On our plate of ceviche, we added the cooked choclo (big boiled corn kernals), yucca, and seaweed. Ceviche is a refreshing departure from much of the fried food of Peru, and it is one one of the things I will miss most about my time in working in Peru.

Here is an tribute to the ceviche in the north of Peru.

More dishes from an assortment of restaurants in Trujillo: