Ceviche (or cebiche) In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ají limo or rocoto, both species of chili. The mixture is marinated briefly and served at room temperature with cancha (toasted kernels of maize), chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed).
While the dish is believed to have originated in Peru after the arrival of the Spanish (bringing citrus fruits), it is also popular throughout the rest of Latin America, with many regional variations.
Many Variations Cebiche Mixto, Cebiche de Pulpo, Cuzco
Cebiche is also prepared with cooked shellfish (shrimp, mussels) (cebiche mixto) as well as cooked octopus (cebiche de pulpo).
In southern Peru (ie, Arequipa), chopped celery is customarily added to the marinade. In northern Peru and Ecuador, cebiche is also prepared with concha negra, raw black clams.
In Cajamarca, cebiche made from a bean-like vegetable, yoyu (known as tarwí in southern Peru) is also prepared. In southern Peru, (ie, Cuzco) prepared from freshwater fish (trout and pejerréy) can also be found.
A specialty of the Peruvian coast (ie, Lima, Trujillo) is prepared from shark (tollo or toyo). In the vicinity of Huancayo, with artichokes can be found in artichoke season.
Many Peruvian cebicherías serve a small glass of leche de tigre as an appetizer. This is a small quanity of the lime juice marinade. (source Wikipedia.org)
No doubt about it, Ceviche is absolutely delicious, during a recent dinner with friends, our friend George said he thought he could eat “cebiche” at every meal. Well, George when you are planning your trip to Peru to sample “Leche de Tigre” in one of the local Cebicherias, remember you will need to know Where to stay in Lima.
I understand there are some incredible deals and discount prices there, too. Have fun George and please, do not eat as much there as you did at the party.
Let’s bring our Seviche recipe a little closer to home and your best source for fresh fish is as close as your front door…
Refreshing & Delightful A Caribbean Favorite
- 2 pounds Grouper fillets (no skin) cut into 1" chunks
- 1 cup lime juice, fresh squeezed
- 1/2 cup Balsamic vinegar
- 1/4 cup red onion, diced 1/4"
- 1/2 cup tomato, diced 1/4"
- 1 clove garlic minced
- salt to taste
- pepper to taste
- Mix all ingredients well (except for fish) in a mixing bowl
- Add grouper chunks and toss together
- Pour ingredients into a dish or bowl with a tight fitting lid
- Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.
- The citric acid in the lime juice cooks the fish to perfection.
- Absolutely Delightful.
Seafood Recipe – How to Make Ceviche
Are you ready to try Ceviche at home? Let us know how it turns out.
Enjoy, you and your guest will love it.