{"id":183214,"date":"2023-04-23T09:07:55","date_gmt":"2023-04-23T07:07:55","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=183214"},"modified":"2023-04-23T09:08:30","modified_gmt":"2023-04-23T07:08:30","slug":"this-is-the-origin-of-ceviche-perus-most-international-dish","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-origin-of-ceviche-perus-most-international-dish\/","title":{"rendered":"This is the origin of ceviche, Peru’s most international dish"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
To find the origin of ceviche, one must travel to the north of pre-Columbian Peru, to its coastal deserts. On the arid coast beaten by the waves of the Pacific Ocean lived the tenacious Mochicas, who almost two thousand years ago were eager to wrest something from the soil of their ancestors. They were skilled engineers who dug canals in an almost Martian desert to irrigate their crops. They erected temples and adobe pyramids. They also boarded picturesque boats with short pointed prows, made from the leaves and stems of reeds.<\/p>\n\n\n\n

Conceived to tame the sea in the caballitos de totora -that was the name of these peculiar boats- the sturdy fishermen would take the fish to land. There they cooked it with tumbo, a slightly acidic native fruit, with whose juice it was bathed.<\/p>\n\n\n\n

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A post shared by RESTAURANTE TAMPU \ud83c\udf7d\ufe0f (@tampurestaurante)<\/a><\/p><\/div><\/blockquote>