2016-04-06 - English
So when it comes to Ceviche there is a bit of rivalry between Chile and Peru.
Both countries claim that they invented the dish but it is really hard to tell who is actually telling the truth because I mean this dish has been around for a very long time.
So for today's lunch we're here in Santiago, Chile and we decided we're going to have ceviche.
We're at a restaurant that serves a Peruvian version of the ceviche and another Chilean version that they called Ceviche Galeon.
So we're going to be sampling those two dishes and see if we can figure out what the difference is and yeah it should be tasty.
So this is kind of a nice surprise.
You just got a glass of Pisco for free.
Yeah, and this rivalry between the two countries extends to Pisco Sour as well.
They both claim to have invented that, so let's try this here.
You know what, it is sweeter than the ones I've tried in Peru but it is not as sour.
So there is a difference.
Oh, the truth comes out.
So our two ceviches have arrived and I have to say I think Sam got the bad end of the deal on this one.
I ordered the Peruvian ceviche and that comes with corn, sweet potato, canchita which is kind of like a deep-fried corn, a bit of lettuce and obviously the ceviche with red onions and a bit of cilantro.
And Sam's portion, which is a Chilean ceviche, is just fish with some red onions on top.
And it is a much smaller portion as well.
Womp, womp, womp.
Maybe it'll taste better.
It tastes just like the Peruvian ceviches that we were having in Lima but it is not quite as spicy.
It is missing the Aji.
Which you know gives it that kick.
Um, but it is nice.
It is like a more subtle simpler ceviche.
It is still quite acid because of the lemon.
Um, but you can really taste the fish actually.
So it is good.
I do like mine.
Okay, so time to try your Chilean ceviche.
Yes, and just before I do that I should mention that the Chilean fish that they use is usually different than the ones that you would find in the Peruvian ceviche.
It is typically a fillet of halibut or Patagonian toothfish.
So mine looks like a different color.
It is a lighter color here.
I'm not sure which one of the two it is and also the marinade, the sauce here is different from the other one.
I think this might be a more of a grapefruit type.
Let me try that and see.
Supposedly according to Wikipedia.
I'm not sure if this restaurant follows that or not.
I tried a bite of yours first and this is definitely different.
A different cut of fish.
It is a bit more of a fibrous fish.
It is whiter and also this one is not as spicy or sour as the Peruvian one.
Alright, you're going to try Sam's.
The Chilean ceviche.
We'll see what this is all about.
It is a bit of like a thicker fish.
Like it is more chewy.
And yeah, like you mentioned it is more fibrous.
It just looks different, like it is so white in color in comparison to mine which is more pink.
But I don't know my fish that well so I can't really tell you what kind it is.
It is good.
It is different.
I think I prefer mine just because I'm used to Peruvian ceviche and I also like that mine comes with sides.
I like having my sweet potato, my corn and canchita.
So I'm down to just the Tiger's milk and that is one of my favorite parts.
I mean, I love the ceviche as well obviously but when you get down to that last little bit of tiger's milk it is just so worth lapping up.
It is just basically fish juice and lime.
And in terms of my verdict I would have to say definitely that I do prefer the Peruvian version of ceviche.
It is just more familiar to me for the same reasons that you liked it.
I like all of the sides.
I like the cut of fish a little bit better and I like the fact that it is a little bit more sour as well too.
Alright, so we finished that tasty lunch.
What is the price point for that meal?
So, the Chilean ceviche was 6000 and the Peruvian one was 7000.
So you're looking at roughly 10 US dollars.
It was pretty good value.
We're both really full now.
So now we're curious.
Have you ever tried ceviche before and if so where?
And if you're from Peru or Chile where do you think the authentic recipe comes from?
I'd be curious to hear.