Saibiche fillets
It is generally believed that "Sabiche" comes from ancient Moche, although there is a dish with a similar name in Arabic cooking. This dish was invented by soaking fish and meat in marinade to keep them fresh. Although ancient Peruvians didn't know lemon, they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and BaiXiang Lian. The juice of these fruits can provide enough fresh-keeping function. Later, when this dish was incorporated into fashionable recipes in coastal areas, red onions, peppers, curry and lettuce were added. It was not until the arrival of Andean immigrants that it was finally shaped into the shape of boiled sweet potatoes and corn cobs.
Peruvian cooking is a local specialty of Spain, and the occasional cooking fusion between the two has always been great-more importantly, the other side is deeply influenced by various traditional foods. From slaves in Africa to people living in Peru and central China in the last century, as well as Italians, they all tasted various delicacies and Peruvian cooking under the influence of their present forms. .
Fish-cutting game
It is generally believed that "Sabiche" comes from the ancient Moche language, although there is a similar name in Arabic cooking. It is necessary to dip fresh meat and fish in Lu Zhi's food plate, and this invention. Although ancient Peruvians didn't know what this lemon was, they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and Xilinfan. These juices can provide enough functional preservation. Later, red onion, pepper, curry and lettuce were added to the menu of fashionable dishes in coastal areas. Until the arrival of Andean immigrants, it was the last form to add amorphous boiled sweet potatoes and corn cob.