Ceviche 101

There are only a few forms of expression that can be used to identify a nation and a culture.  One of those forms of expression is food,  and if we are going to talk about Peruvian food, we have to talk about the dish that is not only the unofficial “flag” of my country but also universally loved:  ceviche.   Born in Peru almost 2000 years ago, this dish evolved to its current form only after the arrival of the Spaniards, who brought with them the lime, which then became one of its signature ingredients.  The simplicity of this dish has caused it to become popular nowadays in almost all Peruvian restaurants all over the world.  However as it is with many simple dishes,  it is sometimes hard to master a full and balanced flavor, and because of the lack of some key native Peruvian ingredients, we might find ourselves eating something quite disappointing.  But this is not the case at one of my favorite restaurants in Miami,  Ceviche 105.  We had the opportunity to eat there last year in December,  and just as I remembered,  it never disappoints…

Lomo Saltado

Lomo Saltado

Causa Rellena

Causa Rellena

While the main attraction is always the ceviche,  there are also an abundance of  other well known Peruvian dishes you have to try, such as the lomo saltado, which might be the second most loved dish in Peru:…and of course no Peruvian meal is complete without a little causa rellena:



Unfortunately,  the ceviche didn’t last long enough to take a decent picture, but we paused long enough to snap this picture before it was gone:

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