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South America is home to some of the world’s most delicious cuisine. In Peru, perhaps the most famous is ceviche. Learn more about this unique lunch and dinner favorite in the following guide.

History

lunch-ono-loco-tacosCeviche is a seafood dish featuring raw fish cured in lemon or lime juice. Many scholars believe it dates back to the Moche civilization that lived on the coast of Peru over 2000 years ago. Others believe it may have origins in Ecuador and even Polynesia. Regardless, all variations of this lunch dish share a common preparation method. Over the years, ceviche made its way throughout South and Central America, eventually arriving in the United States.

Ingredients & Preparation

Traditional Peruvian ceviche is based around sea bass, grouper, sole, and other white-fleshed ocean fish. The fish is marinated in Peruvian lime, which has a unique pH level. The citric acids change the fish’s texture until it looks and tastes like it has been cooked. It’s also marinated with aji amarillo and rocoto peppers to add flavor. Ceviche is traditionally served with corn nuts, sweet potato, yucca, or banana chips to complement the flavor of the fish.

Other variations exist around the world. In Mexico and the Caribbean, squid and octopus are sometimes the main ingredient. In the Philippines, vinegar, swordfish, and anchovies may be used. The dish is sometimes served on a plate and sometimes in a glass.

 

If you’re interested in trying ceviche, stop by Ono Loco Tacos for lunch or dinner. This Wahiawa, HI, dining destination features a wide selection of authentic Mexican food and draws from the chef’s 30 years of experience. They’re also the only taqueria in Hawaii to hold a Certified Angus beef® license. Explore their lunch and dinner menu on their website, and call (808) 376-8996 to order takeout. You can check out photos of their dishes on Facebook as well.

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