Take a look at that picture for a couple of seconds, nowadays most people will recognize a platter of ceviche after looking at it for a second or two. This style of ceviche is, by far, the pride and joy of a whole nation in southamerica and, to be honest, it is a well deserved reason to be proud of.
Well prepared, ceviche will be this delicious, tangy representation of culinary simplicity.
Said to be prepared (in a different version, of course) since Inca times, it is fair to say that the modern ceviche that compels so many great memories and, probably, cause a tingling in your mouth, could not be possible without our particular type of lime: a well balanced pH and more often than not, pretty juicy.
Ceviche is best when it is fresh, not too fresh that the fish is moving or the shrimp still looks gray; but fresh enough so you don't get food poisoning. Really, if you've never had it, have the same precautions you'd have when you go eating sushi for the first time.
Now, this is a pretty good comparison: sushi. Whether we Peruvians want to acknowledge it or not, Japanese cuisine has been very influential up and down the Peruvian coast. Who knows? maybe their influence on our beloved ceviche is more definite than we care to think.
So, freshness of products, an incredible juicy lime, (to which I have not found an equal in seventeen years of living abroad) what else? Undoubtedly, that "apple-shaped" chili (better yet "aji") called rocoto is one I personally preferred in my ceviche. Just pureed and added to the mixture with a certain sense of care, too much rocoto can spoiled the experience.
Eating ceviche in Lima is, according to my personal experience, a social experience. Almost like drinking, the average person in Lima likes to share his ceviche with friends or family or both. A nice bowl with "cancha" (toasted Peruvian corn kernels)and a cold glass of beer.
How would you describe the flavor of a good ceviche? It happened to me a while ago while visiting some friends in San Diego. I think that words like: citrusy, spicy,even sweet! can be used to describe ceviche. It is a rather simple dish, if you think about it, that depends a lot on the freshness and quality of the main products. But, good ceviche is as simple as it is deep. Little hints of ginger and garlic, the presence of thinly sliced red onions (which add texture) and the sweetness of both "choclo" and sweet potato yam only add to the complexity in flavors.
I remember, as I grew up, my uncle would make ceviche at home..."yuyo" ( a local seaweed found in Peruvian waters)was more abundant in the ceviche than onion. In fact, it was the prefered ingredient by me. I love that seaweed.
As Peruvian Cuisine goes International, I am sure many chefs will capitalize on ceviche. I am sure most of them will 'style' it and reshape it to their little hearts content. Yet, having grown up in a fishing town, in my mind ceviche is the dish around which others gather together. A dish around which friends enjoy their company, around which family catch up after a while, a dish offer to long-gone friends. A dish that is simple, deep, humble yet difficult to outshine.
For some, ceviche is the dish that brings back memories and its flavors are, logically, the ink used to write new ones.