Andina Celebrates Cebiche Month with a Flight of Healthy, Fresh Dishes

To honor the celebrated Peruvian dish, the Pearl District mainstay offers three new takes on the classic.

By Allison Jones June 22, 2015

A flight of three cebiches at Andina.

One of our favorite ways to cool down on a hot day? The national dish of Peru—cebiche. Sure, other countries may call it ceviche, but in Peru it's spelled and pronounced “cebiche” with “b” instead of “v." According to Andina—Portland's landmark Peruvian restaurant specializing in Novo-Andean cuisine since 2003—this distinction emphasizes that "Peruvian cebiche is classic, simple, and faithful to what is essential: freshness in the product, lime flavored, and spicy with fresh hot Peruvian peppers. This decision was driven by Peruvian chefs, and accepted by the government and the people nationwide."

When the Spanish brought lemons to Peru in the colonial era beginning in the sixteenth century, coastal Peruvians were quick to marinate their abundant seafood in the bright citrus, letting the acid of the fruit "cook" the fish to be served alongside other staples of Peruvian cuisine, including corn, sweet potatoes, and peppers. The high-protein, low-calorie dish is still a staple throughout the country and is quickly rising in favor around the world. 

In Peru, June is honored as National Cebiche month, so all month long Portland's own Andina is offering a flight of three cebiches, including their signature Cinco de Elementos cebiche with fresh fish, a bright offering with mango and prawns, and a new creation—a vegetarian cebiche made with fresh summer veggies. It's only available as part fo the trio for now, but will be added as an a la carte option to Andina's vegan and vegetarian menu soon. 

Looking for more places to celebrate your love of cebiche and ceviche? Check out El Inka, Por Que No, Autentica, Taqueria Nueve, Xico, and Verde Cocina.

1314 NW Glisan St

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