The country that makes ceviche with orange juice It39s not

The country that makes ceviche with orange juice: It's not Chile or Mexico

Ceviche, an emblematic dish of South American gastronomy, is being reinvented in every corner of the continent, adopting local identity and flavors in surprising ways. However, in a South American country this preparation has a special feature: the use of sour orange juice, instead of the traditional lemon. This detail not only makes a difference in taste, but also reflects the adaptability and richness of South American cuisine.

The use of sour orange in ceviche It's not a culinary whim, but rather a response to the country's agricultural diversity and an example of creativity in the kitchen. This ingredient, along with other traditional ingredients such as fresh fish, red onions, coriander and corn, enriches the palate and invites you to explore the depths of a culture full of flavors and traditions.

    It stands out for its unique version of ceviche as it contains sour orange juice.  Photo: Oranges a day. It stands out for its unique version of ceviche as it contains sour orange juice. Photo: Oranges a day.

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The South American country that prepares ceviche with orange juice

Ecuador stands out for its unique version of ceviche contains acidic orange juice, giving it a perfect balance between sweetness and acidity. This adaptation reflects Ecuador's gastronomic innovation and its natural wealth, using local resources to create dishes that are a true reflection of its biodiversity.

The preparation of Ecuadorian ceviche is a response to the availability of citrus fruits in the region and the search for a distinctive flavor that characterizes the version of this emblematic dish. This choice highlights the importance of using local and fresh ingredients, fundamental principles of Ecuadorian cuisine that values ​​the origin and quality of its products.

The use of farm-raised orange juice in ceviche creates a unique balance as it combines acidity with a sweet note.  Photo: Easy kitchen.The use of farm-raised orange juice in ceviche creates a unique balance as it combines acidity with a sweet note. Photo: Easy kitchen.

Using sour orange juice in ceviche ensures a unique balanceas it combines acidity with a touch of sweetness, which can enhance the flavor of the fish and other seafood used.

In addition, this variant can offer a different gastronomic experience and enrich culinary diversity. The bitter orange It may also have nutritional benefits, such as being high in vitamin C, which has positive effects on health.

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What other South American countries have unique versions of ceviche?

In South America, several countries have their own unique versions of ceviche. In Peru, for example, it is considered a national dish and is typically prepared with fresh fish, lemon, red onions and chili pepper. In Chile there is ceviche with a similar fish base, but often with coriander and sometimes carrots. Colombia and Ecuador They also offer special variations by adapting the recipe to local ingredients and culinary preferences, such as using lemon or sour orange juice.

It should be noted that although ceviche is a dish with ancient roots in South America, especially it is associated with Peru, where it is considered a cultural heritage. However, preparation varies significantly from country to country, adapting to local tastes, ingredients and traditions.

What awards does Peruvian ceviche have?

Peruvian ceviche is an emblematic dish of gastronomy and has won several prizes and awards at national and international levels. These awards reflect the pride and importance that ceviche has for Peruvian culture, as well as its growing popularity and recognition worldwide. The most notable include:

  • Cultural heritage of the nation: In 2004, Ceviche was declared a cultural heritage site of the nation by Peru's National Cultural Institute, recognizing its importance to the country's cultural identity.
  • Guinness record: In 2008, Peru set a Guinness record for the largest ceviche tasting in the world, producing more than 6 tons of ceviche.
  • National Ceviche Day: June 28th marks National Ceviche Day in Peru, an official date set by the Peruvian government in honor of this national dish.
  • International recognition: Peruvian ceviche has been featured in numerous international food publications and lists and has been voted one of the best dishes in the world several times.
  • Awards at food festivals: Ceviche has won numerous awards at gastronomic festivals in Peru and abroad highlighting its taste and originality.