Ceviche and Pisco Sours

Tuesday, January 16

Salaverry, Peru

We woke in Peru first thing to observe the arrival activity in the port. Other ships slowly maneuvering around us, unloading their cargo.

Gathering to go on our excursion, we were informed that this part of Peru had a high incidence of Covid, so were given masks to wear inside enclosed places. Good thing we’re totally vaccinated and boosted, but we’ll mask up here just in case.

This colorful group greeted us as we disembarked the ship!

Our excursion to Trujillo to shop, having a cooking demonstration and taste Peruvian Cebiche and Pisco Sours was the ideal way to experience some of Peru’s culture. We explored a colorful local market for meat, seafood, fruits and other necessities and were taught the proper way to make a traditional cebiche and a delicious Pisco Sour cocktail. We slurped up the cocktail and the savory cebiche made of fresh, raw grouper, limes, onions, cilantro, celery juice, herbs and peppers. It was served with sweet potatoes and corn on the side — yummy!

After lunch we watched surfers and fishers from the beach where they use the single reed canoe-type boats.

Colorful market scene

Reeds make up these canoe-type one person craft for fishing

Pisco Sours are delicious, a powerful!