Ceviche and Pisco Sour

Eduarda Carmo Vaz | KF18 | Peru

For those of you who have never been in Peru on a 28th of June, you might have missed a very important fact: today is the NATIONAL CEVICHE DAY.

Ceviche, a dish made of fresh raw fish marinated in lemon juice and spices, is without a doubt the most famous Peruvian dish.

So what does a Kiva Fellow in Lima do on such a day? Logically, she goes to a “Ceviche Festival.”

One of the delicious ceviche stands.


In addition to lots of ceviche, the festival had several stands serving other Peruvian delicacies. One of them was a mix of two famous Peruvian dishes: ceviche with chicharrón. Chicharrón are little pieces of deep-fried pork. It may sound like a strange mixture but it’s delicious!

There is more than ceviche – ceviche & chicharron!

My lunch – ceviche & chicharron.

Another very popular option is anticuchos, little pieces of beef heart marinated, skewered, and seared over the grill. Hmmm… that one I did not try.

The popular anticuchos stand.

And this wouldn’t be a Peruvian festival if there wasn’t also a lot of grilled chicken.

And now the chicken stand.

Finally, after all this food, it was time to turn to the most famous Peruvian drink: the Pisco Sour. Pisco is a type of brandy (i.e. a spirit produced from grapes that has a high alcohol content). Pisco Sour is a delicious cocktail made with: 3 glasses of Pisco, 2 of cane syrup (jarabe de goma), 1 of lemon juice, 1 egg white and some drops of angostura (amargo de angostura) on top.


Eduarda Carmo Vaz is a Kiva Fellow working in Peru this summer with Kiva Field Partner EDAPROSPO, a microfinance institution in Lima. If you’re interested in helping out a Peruvian entrepreneur please join the Fans of EDAPROSPO Lending Team. You can also lend to EDAPROSPO borrowers here.

About the author