This is Peru’s most famous dish. The dish is typically made from fresh raw fish marinated in lime juice and spiced with Aji Amarillo or chilli peppers.
2,000 years ago, ancient Mochica culture had a dish made with fresh fish marinated with fermented banana passion fruit; during the Inca era, the fish was marinated with ‘chicha’ (corn beer).
Later the Spaniards brought 2 Mediterranean ingredients: lemon & onions.
The Japanese influence is also seen in the fact that fish is marinated for very little time unlike the old days.
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