We docked in Salaverry early this morning and took off a little before noon for the ocean side town Huanchaco, located about 45 minutes from the port. The drive gave us ample opportunity to get a feel for what the coastal part of northern Peru looks like. As we rode, our guide talked to us about the crops they grow and pointed out fields of sugar cane, tomatoes, asparagus and blueberries. I’m not sure if it’s from rainfall or irrigation, but I forgot to mention in yesterday’s post that Lima has not had rain in 5 years! Lima does have areas of green of course, but they are irrigated from rivers and I suspect this area is much the same.
| can you see the gulls floating in the water? |
We also saw tons of trash all along the roads and walkways – it was truly disgusting. I thought Indonesia was the worst as far as trash everywhere, but I believe that Peru has Indonesia beat. Trust me, I could have taken much, much worse photos than these. They apparently have not figured out a way to deal with this and I suspect they have become somewhat blind to it.
| trash is EVERYWHERE! |
We arrived in Huanchaco in time for lunch at a waterfront restaurant called Big Ben. We watched as a master chef demonstrated how to prepare Peru’s iconic cured fish, ceviche. Although its precise origin is disputed, this dish has deep roots in this region. According to the chef, fresh sea bass makes the best ceviche, although sole or tuna can be used as well. To the chopped fish he added lime juice, diced red onions, habanero peppers, cilantro, seaweed, celery water and salt. He explained the purpose of each ingredient as he added it to the dish. In the early days, the raw fish was cured in maize juice but today it is cured with lime juice.
| fresh sea bass |
| various peppers and limes |
The dish is usually served with cold sweet potatoes and cob corn. The cob corn looks and tastes very different from the corn we eat in the U.S. It’s hard to describe the texture; it's not at all similar to our fresh corn or hominy either. Actually, it doesn’t have much flavor at all to me. After he finished making the ceviche, he mixed up the alcoholic drink Pisco Sour, again explaining each ingredient he used.
| cobb corn, ceviche and sweet potatoes |
Following his cooking demonstration, we moved to a different area where we were served a lunch of – you guessed it – ceviche and Pisco Sours. So I did a first – I tried both. I don’t care for alcohol so that didn’t appeal to me at all. However, I would have enjoyed it if he would have left out the alcohol, egg white and bitter whatever. ha! The ceviche tasted o.k. but it was hard for me to get past the idea of it being uncooked. I know, I know, the lime juice “cooks” it but it still had the texture of raw fish. But I tried it, which is more than I can say for Ronnie. After lunch, each guest was given a chef’s certificate and a reed boat souvenir to remember our visit by.
| guests having lunch at Big Ben's restaurant |
Afterwards, we moved down the beach a short distance to see a local fisherman show off his skills piloting a reed “caballito” or surf fishing boat. These boats are constructed and used by local fishermen to fish in the early morning hours. The reed boats are only good for 3-4 years before they have to be replaced. They are dried each day by standing them on end in the sand. Souvenir stands line the sidewalk between the street and the rocky beach. I was disappointed that my pictures weren’t better. For more info on the reed boats see https://en.wikipedia.org/wiki/Caballito_de_totora
| families relax on a very rocky beach |
| paddle is made of split bamboo |
| fisherman straddles boat on knees |
| reed boats and nets drying after the morning's catch |
As one can see from the photos, the beaches here are extremely rocky. It's hard to understand how sitting and lying on them could be that relaxing but this is what they are used to. Perhaps the biggest draw to these Peruvian beaches is the surfing. The waves are huge and perfect for that sport. There are many surf shops where boards are sold and surfing lessons can be purchased.
I snapped a few bus window photos as we drove through the town on our way back to the ship. Most of the houses are built straight up - 2, 3 or possibly 4 floors for multi-generational living. Almost all are made of red brick. I suspect the bricks are not fired, as many of the older ones are badly deteriorated. Very few houses are finished, so most have rebar sticking out of the top floor. Our guide explained that if they finish their house, the taxes automatically double. Thus, the unfinished houses.
We were greeted all day with literally thousands of sea birds floating in the ocean water and standing and flying around the dock. I snapped a few more as we walked from the bus back to the ship.
| so many sea birds! |
| fishing boats resting in bay |
The sun was setting as we pulled away from the dock. Goodnight and goodbye, Peru.