SECHURAN MACKEREL CEVICHE / LO MASSIMO!!
CORDEL MACKEREL CEVICHE.
Without a doubt, talking about PIURA is talking about a good ceviche, and if it's SECHURANA MACKEREL, even better...
We've often wondered: why is mackerel ceviche here in Piura so much more pleasant and delicious than other ceviches we've tried in other parts of our country? This is because the fishing and handling of this species is still carried out using ancestral techniques.
Our Sechurano people still maintain the ancestral technique of fishing for this species. It is still caught with a line and hook, and it is split or gutted immediately after fishing, and then washed with the same seawater, obtaining a super pleasant flavor... We even often eat it raw... If raw, without any salt or lemon, we simply accompany it with cancha, baked sweet potatoes, or rice, which is always accompanied by a sparkling chicha de jora (a type of chicha) or a refreshing iced clarito (a type of clarito).
While it's true, we find plenty of mackerel in other parts of the country, the difference is that they use the "boliche" technique, in which the fish is severely abused and immediately dies of asphyxiation, resulting in a product that is overly battered and lacks much flavor.
Currently, the fishing area where this line-feeding technique is still widely practiced is the CHULLIYACHE cove, whose fishermen allow us to continue to say:
"CORDEL-FED MACKEREL, ONLY IN DRY LINES"
#CocinaGua #NaciónGua #LoMassimo
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