A quick note on a few of my favorite seafood meals while traveling in South America.
Ceviche is a traditional Peruvian seafood dish. It is made from fresh, raw fish and marinated in citrus juices, commonly lime. The acid in the lime “cooks” the fish, making it safe to eat. Other common ingredients include red onion, spicy pepper, garlic, salt and pepper. This is a ceviche mixto I ate in Lima – mixto because it uses a mix of fish, shrimp, and oyster. Garnished with sweet potato and washed down with a traditional Peruvian pisco sour (Peruvian pisco liquor, sugar syrup, egg white, lemon juice, bitters).
Fresh trout from Lake Titicaca. (10 Bolivianos, about $1.40) I mentioned this in my previous post. I must have eaten it for 5 meals in 2 days in Copacabana, Bolivia. Prepared in a variety of ways, but can hold its own with just lemon. Lake Titicaca is stocked with trout and pejerrey (kingfish). From what I was told it’s considered better practice to eat the trout since the kingfish population is dwindling. This “trucha al diablo” (devil’s trout) was served staring at me from its bed of rice with red peppers, onions, and lime.
Sushi in Santiago, Chile. The word in the hostel was that you have to try the sushi here. My Chilean-style sushi rolls came with salmon, avocado and cream cheese rolled in rice. A tiny layer of the outside was fried which gave a satisfying crunch that I had never experienced with sushi. Muy rico. In the same way I wondered if my inability to roll Spanish R’s is a speech impediment there, I imagine that a Japanese person would consider me a bit slow watching me fumble with chopsticks. That must be why we don’t have a picture of the sushi.
Oh well, here’s a sunset…