Trabajo de Inglés: Un plato típico de la Región o plato criollo, en este caso se eligió

CEVICHE
- Kiandra Araceli Gonzales Ramírez
- María Zumaeta Pérez
- Adriana Lucía Ruíz Córdoba
- Maritha Jackory Achong Montalván
- Lucianne Julia Mercedes Vásquez Cornejo
El trabajo se dividirá en:
(Lucianne)
- Saludo
- Introducción: Historia del ceviche y como es el plato de bandera

(Kiandra)
- La opinión de la gastronomía mundial acerca del ceviche

(Jackory)
- Los principales huariques y maestros cevicheros, los mejores restaurantes
en el Perú e Iquitos

(María y Adriana)
- Ingredientes
- Preparación

Todas
- Degustación
Necesitamos:
- Stand inglés básico sin decorar 42 soles
- Mándiles blancos y guantes
- Decoración del stand
- Bandejas o fuentes
- Recipientes pequeños para degustación
- Plato para presentación
- Presentación para el profesor
- Cubiertos de plástico
Materiales stand;
- Título de CEVICHE AL PASO
- #La tía veneno
- Cervezas en lata vacías o botella de cerveza vacía
- Bolsas de chifle
- Papelitos de colores
- Cordones
 - Chinches y flores de papel, silicona en barra
- Ingredientes:
. 2 kilos de pescado
. Cebolla
. Limón
. Apio
. Ají limo
. Culantro
. Agua
. Ajino moto
. Choclo
. Lechuga
. Camote
. Papa
. Maíz Cancha
. Chifle
. Sal

Partes:
Ceviche is way more than a recipe, "it's a way of life”

(el Ceviche es más que una receta, es un camino/estilo de vida)

Ceviche Peruano is a citrus-infused raw seafood dish popularized in Peru but

found in many coastal areas of Latin America. The appetizer or main course
consists of super fresh fish marinated in fresh lime juice and served with thinly
sliced red onion and sweet potato. The freshest ingredients make all the
difference in this fish ceviche classic. (El ceviche peruano es un plato de
mariscos crudos con infusión de cítricos popularizado en Perú pero que se
encuentra en muchas áreas costeras de América Latina.   El aperitivo o plato
principal consiste en pescado súper fresco marinado en jugo de limón fresco y
servido con cebolla roja en rodajas finas y camote. Los ingredientes más frescos
marcan la diferencia en este clásico ceviche de pescado .) 

The normal process of cooking food by heating it involves denaturing, which

refers to the changing of the structure of the proteins in the food. Another way of
denaturing a protein is to apply citric acid. Citrus juice acid essentially denatures
the raw fish or any raw seafood. (El proceso normal de cocción de los alimentos
calentándolos implica la desnaturalización, que se refiere al cambio de la
estructura de las proteínas en los alimentos.  Otra forma de desnaturalizar una
proteína es aplicar  ácido cítrico.  El ácido del jugo de cítricos esencialmente
desnaturaliza el pescado crudo o cualquier marisco crudo.)
A brief history of ceviche (breve historia del ceviche)

It is widely accepted that ceviche originated on the Pacific coasts of Peru nearly 2000
years ago. The Moche civilization, who inhabited the area, prepared fish with the juice
of a local passionfruit known as tumbo. There is also evidence of coastal civilizations of
Peru preparing fish with pepper and salt.

More recent studies find that ceviche was later enjoyed by the Incas throughout the
Andes mountains of Peru. However, it was instead marinated with chicha — an Andean
beverage made from fermented corn. (Se acepta ampliamente que el ceviche se originó
en las costas del Pacífico de Perú hace casi 2000 años. La civilización Moche, que
habitó la zona, preparaba el pescado con el jugo de un maracuyá local conocido como
tumbo. También hay evidencia de civilizaciones costeras del Perú que preparaban
pescado con ají (pimienta) y sal. Estudios más recientes encuentran que los incas
disfrutaron más tarde del ceviche en toda la cordillera de los Andes de Perú. Sin
embargo, en cambio, se marinaba con chicha, una bebida andina hecha de maíz
fermentado.)

The preparation of ceviche as it’s known today came to fruition when the Spanish
arrived. They began importing Mediterranean ingredients like lime and cilantro some
400 years ago. Thereafter, the popular and widely-consumed dish was modified; and
lime or orange replaced the tumbo or chicha and it was topped off with fresh cilantro.

It then went through yet another phase of modifications with the influence of the
Japanese. The ingredients remained the same, but the method was altered. Before, the
fish was “cooked” (without heat) in the juices for hours. The Japanese, being so well-
versed in raw fish by way of national dishes like sashimi and sushi, switched to plating
immediately after cutting and smothering in the juices. As a result, it is now
commonplace in Peru to serve immediately, and skip the cooking phase. (La
preparación del ceviche como se conoce hoy en día dio sus frutos con la llegada de los
españoles. Comenzaron a importar ingredientes mediterráneos como lima y cilantro
hace unos 400 años. A partir de entonces, el plato popular y de gran consumo se
modificó; y la lima o la naranja reemplazaban el tumbo o la chicha y se remataba con
cilantro fresco.

Luego pasó por otra fase de modificaciones con la influencia de los japoneses. Los
ingredientes siguieron siendo los mismos, pero se modificó el método. Antes, el
pescado se “cocinaba” (sin calor) en los jugos durante horas. Los japoneses, al estar
tan bien versados en el pescado crudo a través de platos nacionales como el sashimi y
el sushi, cambiaron al emplatado inmediatamente después de cortarlo y sofocarlo con
los jugos. Como resultado, ahora es común en Perú servir de inmediato y omitir la fase
de cocción.)
Ceviche around the world: (el ceviche alrededor del mundo)

Ceviche has made a cultural impact in other countries as well. Ceviche is an integral
part of the national heritage in Mexico, Ecuador, Chile, Costa Rica, Cuba, Panama and
Nicaragua. Variations can also be found in Tahiti, Cooks Islands, Thailand, Philippines,
the Mediterranean and even Alaska! The common thread? Raw fish marinated in lime.

(El ceviche también ha tenido un impacto cultural en otros países. El ceviche es parte
integral del patrimonio nacional en México, Ecuador, Chile, Costa Rica, Cuba,
Panamá y Nicaragua.  ¡También se pueden encontrar variaciones en Tahití, Islas Cook,
Tailandia, Filipinas, el Mediterráneo e incluso Alaska! ¿El hilo común?  Pescado
crudo marinado en lima.)

You’ll find ceviche the world over, from Baja California to the suburbs of Birmingham.
Here are some of the best places to try the Peruvian raw fish dish.

1. Ceviche, London
One of the UK’s first Peruvian restaurants, this place probably still has one of the
largest ceviche menus in Britain. Vegetarian versions are controversial, but non-fish-
eaters can try avocado and beetroot ceviche, with sweet potato crisps and ribbons of
asparagus.
2. Chez Wong, Lima, Peru
Chef Javier Wong is revered in Peru for his ceviche. Chez Wong is part of his home,
and he gets up early each morning to buy fish from the market before returning to
prepare dishes for lunch.
3. La Guerrerense, Ensenada, Mexico
This family-run street food cart in the Baja California city of Ensenada is renowned for
ceviche served on tostadas (crunchy, fried tortillas)
4. Chotto Matte, London
This Japanese-Peruvian restaurant has branches in Miami and Toronto as well as
London, and if you can’t venture as far as Peru to discover how well the two food
cultures have blended over the past 140 years, the Soho outpost is a good place to start
instead.
5. El Mercado, Lima, Peru
Founded by celebrity chef Rafael Osterling, this is another lunch-only spot, but
somewhat fancier, with the restaurant set in a large, partly open terrace filled with
foliage. 
6. Peru Perdu, Manchester
This white-bricked, pink-accented restaurant was only meant to be a six-month popup,
but proved so popular it’s here to stay.
7.El Caribe, Huanchaco, Peru
This restaurant is where Maricel Presilla was given the recipe she was later to include in
her book (see previous page). While there are many other seafood specialists in coastal
Huanchaco, this is where people come for authentic Peruvian ceviche, served with corn
and yucca.
8. Chakana, Birmingham
Robert Ortiz was once head chef at Lima, a Michelin-starred Peruvian restaurant in
London, before opening Chakana in the smart Birmingham suburb of Moseley.

King of ceviche: Javier Wong

Javier Wong is a specialist in sole ceviche and is considered by many to be the best. It
pays homage to a "cult" kitchen. Born in 1949, he is self-taught and temperamental, a
descendant of Chinese immigrants. Javier never considered dedicating himself to
cooking, but various circumstances led him to get involved in the gastronomic world.
He is the owner of the Sankuay restaurant (Chez Wong), considered one of the best and
traditional in Peru, where there is a "riot of home flavors" according to experts. His
kitchen is in full view of the customer and the dish that takes the longest
It takes you to make, it takes about 10 minutes. Wong, has become famous for cooking
according to his imagination at all times and intuiting the diner's taste. In 2011 he wrote
the book "Javier Wong and the best ceviche in the world". It has been recognized as
"Best cevichero in the world" by a prestigious English publication.
(Javier Wong es un especialista en ceviche de lenguado y está considerado por muchos
como el mejor. Hace homenaje a una cocina "de culto". Nació en 1949, es autodidacta
y temperamental, descendiente de inmigrantes chinos. Javier nunca se planteó
dedicarse a la cocina, pero diversas circunstancias lo llevaron a involucrarse en el
mundo gastronómico. Es el dueño del restaurante Sankuay (Chez Wong), considerado
como uno de los mejores y tradicionales de Perú, donde se produce un "derroche de
sabores de casa" según los expertos. Su cocina está a la vista del cliente y el plato que
más tiempo
le lleva elaborar, se demora unos 10 minutos. Wong, se ha hecho famoso por cocinar
según su imaginación en cada momento e intuir el gusto del comensal. En el 2011
escribió el libro "Javier Wong y el mejor ceviche del mundo". Ha sido reconocido como
"Mejor cevichero del mundo" por una prestigiosa publicación inglesa.)

Best places when you can eat ceviche

1. La Cantarana

Tucked away in a side street in Barranco (what some call the Bohemian side of town)
you will find a not-so-little hole in the wall called la Cantarana, which translates to The
Singing Frog. This cevicheria is a notable hot spot for the famed dish, along with the other
seafood plates it offers.
2.  La Mar

This is a more upscale option, but a modern expression of the many different,
contemporary styles of ceviche and seafood dishes that come from the progressive
side of Lima.

3. Chez Wong
The mystery surrounding this restaurant is sure to pique one’s interest. This hidden gem
is located in the heart of La Victoria and its owner, who doubles as chef, Javier Wong,
has a cult following of sorts due to the unorthodox way his restaurant is run.

4. Bam Bam

Ceviche con sentimiento – Ceviche with feeling! This is the second name given to this
place and what usually follows the name of the restaurant when recommended.

5. El Muelle

Another gem located in the artsy, more residential district of Barranco, this simple
restaurant is one of those comfort spots that is a mere walking distance from any
Barranquiño home. Its comfort level is the kind where a double-take before stepping out
of your house in flip flops and pyjamas is non-existent.

Ingredients:

 1 kg medium red onions, julienned (sliced thin)

 2 cup of freshly squeezed lime juice (approximately 15-25 limes)
 1-2 ají limo or habanero peppers, seeded and sliced
 2 kg white, raw, saltwater fish cut into cubes (doncella/paiche)
 A sprig of cilantro
 Salt, to taste
 Pepper
 Celery
Accompaniments

 2 sweet potatoes, peeled, boiled, and sliced

 1 cup of Peruvian corn, boiled
 Lettuce leaves
 1 cup cancha (corn nuts)
 1 cup chifles (plantain chips)
 Chopped cilantro, as garnish
 Chopped aji, to taste

Instructions:

 Soak the red onions and 1 tablespoon of salt in cold water for at least 10
minutes, stirring occasionally. This helps cut the harsh flavor.
 Drain the onion and add to a glass bowl with the cubed fish, lime juice, cilantro
sprig, sliced aji, and salt. Add ice cubes to help neutralize the acidity of the lime.
 Cover and refrigerate for 5-10 minutes.
 Once the fish is ready, remove the cilantro and chili.
 Add salt to taste and mix.
 To plate, evenly distribute the fish, onion, and juice onto 4 plates.
 On the side, place 2 slices of the sweet potato, ¼ cup of corn, ¼ cup of cancha,
and ¼ cup of chifles.
 Sprinkle the ceviche with cilantro and aji, to taste. Enjoy!