While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Catch it if you can - June 28 is el Día Nacional del Cebiche, or National Ceviche Day!
Peru's iconic dish is made by marinating ultra-fresh, firm fish in citrus juice, and zesting that up with a kiss of aji or chiles. In the gallery above, CNN's Larry Lazo visits chef Eddy Acansi at Las Canteras in Washington D.C. to see firsthand what goes into making the perfect ceviche.
On his recent Parts Unknown visit to Peru, Anthony Bourdain visited ceviche master Javier Wong at his restaurant Chez Wong (located, fittingly, in his home) to glean his expertise. The best ceviche, he finds, "Only needs the best cut, a little citrus and no heat."
And a Pisco Sour sure doesn't hurt, either.
Previously on Peru
Gaston Acurio: Peru's culinary god
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
A question to all:
I am a transplant patient ( double lung, 13+ years, boo-yah!!! ), and am very healthy, and love most seafood. I am supposed to not eat anything undercooked, so sushi is no good ( although I tried it once ).
What I am getting at is.....
Is ceviche "healthy" for someone with a compromised immune system? Is the citrus "cooking" enough to get rid of bacteria? Thanks, as it looks delicious, and I do enjoy most seafood
Any true seafood lover should try this at least once. Ceviche is amazing!
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