Cycle 3 – Item 323
23 (Fri) November 2012
Peruvian Cebiche Mixto
1.5
at Cusco
-Hapjeong, Mapo, Seoul, Republic of Korea-
with MtG
Project 30/30/30: 5 of 45 (see also 45/45/45)
Throughout this November, I am challenging myself to eat 30 dishes from 30 countries over the course of 30 consecutive days.
Peru is the 23rd country.
Cusco is a Peruvian restaurant. Possibly the only one in Korea.
In conducting research for this project, I’ve discovered thealienbank.com, a database of information on foreign restaurants in and around Seoul. Launched in 2011, it’s still a work in progress, but the listings by cuisine offer quite a few pleasant surprises about what’s out there, though ratings/reviews are as yet unavailable or limited in most cases. I hadn’t even considered the possibility of a Peruvian restaurant in Seoul prior to seeing Cusco on the site. In fact, the project may be extended to include some previously unanticipated national cuisines as listed on The Alien Bank.
Ceviche is a Peruvian dish. It consists of raw fish/seafood and onions/chilies/herbs that are marinated in lemon/lime juice, which “cooks” the ingredients, resulting in a tangy-zesty melange that’s delicate yet substantive. It’s widely regarded as Peru’s quintessential dish, possibly originating in ancient Incan culture, developing further through subsequent Spanish colonial influences; indeed, variations can be found in cultures throughout South America. Among the many theories about the etymology of the term – which can be alternatively spelled “cebiche,” as here – I’m inclined to support the one relating to “siwichi,” the name of the dish in the Quecha language.
Cusco’s ceviche rated mediocre. A mix of tilapia, salmon, shrimp, and clams, along with sweet potatoes and corn, the main problem was that the fish was fishy. Having never seen nor heard of fresh tilapia in Korea, I can only assume that was imported, presumably frozen for the duration of the importation process, which would explain the fishiness. I can’t imagine why they’d insist on the tilapia in lieu of an alternative local fish, since tilapia doesn’t appear to be an essential ceviche ingredient. Anyway, we’d ordered the smaller portion, but it turned out to be uncomfortably big for the two of us, especially for something seemed more appropriate as an appetizer, particularly when it wasn’t very good. And because it cost 28,000 won, we felt compelled to finish the whole platter. At least we were full by the end of the meal.
(See also BOOZE)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)