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Ceviche

although there are different "authentic" versions of ceviche in each country, it is a dish that originated in peru and most other types of ceviche are a spin off of this original recipe. i've had versions from other countries and none come close to the quality of peruvian ceviche. aside from the apparent red onions and lime juice, the sauce that the fish is marinated in also has a bit of pureed garlic, pureed yellow peruvian peppers, salt, pepper, and depending on your tolerance for spiciness either rocoto chopped up in small bits and mixed in with the lime juice or cut up in slices that are placed on top of the fish. some people also add a tiny bit of pureed celery. the fish used in the top restaurants in peru is sole fish. sea bass is also good. in terms of cooking time, some people like to serve it immediately after mixing ingredients, others like to wait for up to 30 minutes. you'll learn what you prefer as you make the dish a few times, but one thing is for sure, all of the ceviche has to be eaten, none left over for later as the fish will go bad.

if you do want to try a good non-peruvian alternative in boston, i recommend the ceviche at ole mexican grill in inman square.

Ceviche

a la mar will be opening up in NYC early this fall! i'm already planning many trips down to the city this fall just to eat there. what i love about gaston's restaurants is that they offer high quality, authentic peruvian dishes as well as really creative twists (using peruvian ingredients) on the traditional dishes. most peruvian restaurants in the US unfortunately do not really put much effort into perfecting their dishes and offering up servings that are truly authentic, in part because there has not really been a demand for it and also because using the traditional ingredients can get quite expensive for a restaurant.