Ceviche is a Latin American dish mostly associated with Peru. I found out that ceviche might have been eaten in Peru almost 2,000 years ago. When I was younger I was waiting to have this special treat that my mother told me about. I was kind of excited to see what I was getting. When she served me I said “what is this?” she said “It is Ceviche Ecuadorian style.” It is usually made with fish or shrimp. This food is very common in both Ecuador and Peru, but they are made with different recipes. In Ecuador they use onions, lime juice, salt, tomatoes, orange juice, cilantro, oil and shrimp. In Peru they use red onions, salt, lime juice, lemon juice, cilantro, cucumber peel, avocado and shrimp. Some of the ingredients are similar in both the recipes. It can be served with lettuce, corn, sweet potato, avocado, or plantains. It can be served hot or cold, it’s your choice. This dish has  special meaning throughout my whole family. Usually we eat it when there is a family reunion or special holiday or occasion. The last time I had ceviche was at my graduation party at my aunt's house. I look forward to having this special treat on my upcoming birthday. I so enjoy this dish made the Ecuadorian way, by my father’s sister. If and when I visit Ecuador, the first meal I’ll have there will be Ceviche.

– Giancarlo

Relationship:  Child of im/migrant Child of im/migrant