Peruvian Ceviche

Near the Center of Innovation of Miraflores, the place where I work, there is a small marketplace which small food stalls sell a variety of popular dishes. Because I don’t prepare food for the lunchtime, every day I buy my lunch there for 9 soles. Cheap and delicious enough, I thought.

Nowadays, I have my favorite point decided. Since Sandra, a coworker, recommended her favorite food stall of the market, I buy there. It is a small stall surrounded by other food stalls, a short passage, and many people, all there covered by a high floor. In this stall, like all the rest, are consumers seated in a line in front of a small table, served by two ladies. I still don’t know the name of the ladies, but I recognize them by their orange uniforms. They are surrounded by a lot of pots, pans, and dishes. Next to them is a board with names like Arroz con Pollo, Red Spaghetti, steak, lentils, salads, and my favorite one, the ceviche. The price is 8 soles for eating at seats, 9 soles for takeaway food.

This day, Genoveva, the coordinator of the Center Innovation, asked me why I choose ceviche daily. I told him all of the good of the ceviche, their mix of deliciousness, quantity, and price. First, this ceviche has some onions, some pieces of fried squid and corn nut, all that make this ceviche a paradise. Also, it is a big portion of ceviche, especially when it is the lunch entry. To end, I explained the low cost, that this portion is included with the nine-sol lunch. In other restaurants, a similar standalone portion of ceviche is between 5 and 10 soles.

However, I don’t think about these things in the lunchtime. This day, as a typical weekday, I bought my nine-sol lunch, went to the dining room and opened the dishes. I looked at the ceviche and started to eat.


This article was presented for the course Advanced Reading and Writing 2 of the ICPNA. Book: NorthStar 4, published by Pearson.