THE 5 BEST DISHES TO EAT THIS SUMMER

Within our gastronomy we can find fusions with dishes from other places, giving rise to unique creations that are very well received by each person who tries them and which have become one of the best gastronomies in the world.

As we have mentioned in previous publications, Peru has a great variety and food of dishes for every occasion, each one of them has a story that motivated its creation, that made it evolve and be the delicacy that it is now.

Within our gastronomy we can find fusions with dishes from other places, giving rise to unique creations that are very well received by each person who tries them and which have become one of the best gastronomies in the world.

As we cannot mention all the variety of Peruvian dishes that we can taste this summer, we leave you our list with the 5 best dishes of the summer.

1.- Ceviche
We cannot start this list without mentioning the fresh and delicious ceviche, one of the theories that is handled is that previously on the north coast of Peru in pre-Inca times a similar dish with fish and tumbo (a citric fruit) was already eaten, which was modified During the empire and the tumbo was changed for chicha de jora and with the arrival of the Spanish it evolved into the dish that we now know with lemon and onion.

Each place in Peru, each house has its own style of preparing this dish and each one of them with different and delicious flavors, some more spicy, others only with fish, salt and lemon and there are even some who have experimented with fruits such as mango, and for people who do not include animals in their diet, they can try the mushroom ceviche option, which in fact is also very delicious.

2.- Cause Filled
A delicious dish that is normally used as a starter, it can be filled with tuna, chicken, crab pulp and many other things, such as avocado, mushrooms and everything you can think of.

According to some historical data, this dish was born during the liberating expedition of Peru led by Don José de San Martín, where the women, as a form of support to the soldiers, began to gather various ingredients which were parboiled, pressed and seasoned with salt and yellow pepper, to be sold to raise funds for the purchase of clothing, medicine and food for the army, using the motto “For the Cause.” We also find some versions that indicate that in Inca times they already had their version of cause that was boiled yellow potato pressed and mixed with chili.

3.- Rice with Seafood
A representative dish of the Peruvian coast, the renowned chef Gastón Acurio says that rice with seafood was born from the forbidden love between a girl from a Genoese family and a Cantonese boy, both of them escaped and being away from their families they began to miss their customs and meals, so each one put a bit of their home cooking and mixed the preparation of a risotto with the technique of cooking fried rice in a wok using different ingredients, such as Parmesan cheese and soy sauce. This is a clear example of how migrations to Peru influenced our gastronomy and culture.

4.- Fish / Mixed Jalea
A delicious dish originally from the north coast of Peru, Lambayeque and Piura with muchik influence, which can form an excellent combination with ceviche and rice with seafood, there are data on this dish from the picanterías of the 19th century where it was put to the grilled pieces of fish served with a sauce of onion, chili, sweet potato and parboiled corn, drizzled with lemon or sour orange, which was varying until the modern version with smaller and fried pieces of fish.

5.- Black Shell Ceviche
This dish is a variety of ceviche characteristic of the north coast of Peru, whose origin is also linked to the Muchika culture, a true marine delicacy which is said to have aphrodisiac properties.

And the list could go on and on, leave us in the comments what other Peruvian dishes provokes you to eat in summer and which is your favorite
Until next time

Peruvian Shades