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What is Ceviche?

Ceviche is a popular dish served as an appetizer or a light lunch or dinner as a refreshing and flavorful dish that is enjoyed around the world.

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What is ceviche?

Ceviche is a traditional dish from South America, particularly Peru and Ecuador. It’s made from raw fish or seafood that’s marinated in citrus juice, typically lime juice. The citrus juice "cooks" the fish by denaturing the proteins, making it firm and opaque. Ceviche is typically served chilled or at room temperature and is often accompanied by vegetables, such as onions, tomatoes, and peppers.

Ceviche is a popular dish in many Latin American countries. It’s often served as an appetizer or a light lunch or dinner as a refreshing and flavorful dish that is enjoyed around the world.

What does ceviche taste like?

Ceviche has a refreshing and flavorful taste, with a combination of sour, spicy, and savory flavors. The main ingredient in ceviche, raw fish or seafood, has a mild and slightly sweet taste, and the lime juice used to marinate the fish adds a tart and citrusy flavor. 

Ceviche is often seasoned with spices and herbs, such as cilantro, chili peppers, and ají, which can add a slight heat and a fresh, herbal flavor. The vegetables that are often served with ceviche, such as onions, tomatoes, and peppers, can also add crunch and flavor to the dish.

What is the history/origin of ceviche?

It’s not known for certain, but historians believe ceviche first started in Peru and Ecuador. Ceviche is believed to have been developed by the indigenous people of the region, who used the abundant seafood from the Pacific Ocean and the citrus fruits from the Andes Mountains to create this refreshing and flavorful dish.

Ceviche became popular in other parts of the world during the 20th century, as people began to travel more and discover the diverse cuisines of different cultures. Today, ceviche is enjoyed in many countries around the world, and it is a popular and beloved part of Latin American cuisine. There are many variations of ceviche, with each region and country having its own unique version

How is ceviche served?

Ceviche is commonly served chilled in a shallow bowl or dish and can be garnished with herbs, such as cilantro or parsley, and spices, such as chili peppers. It is often served with sides, such as crackers, plantain chips, or toasted corn kernels, and it can also be served with a variety of dips and sauces, such as ají, a spicy sauce made from chili peppers.

How do you make ceviche?

Ceviche can be made in a few different ways but this recipe is the most common:

  1. Place your seafood of choice in a large bowl.
  2. Pour the lime juice over the seafood, and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  3. In a separate bowl, combine the onion, tomato, bell pepper, jalapeno pepper (if using), cilantro, salt, and black pepper.
  4. Remove the fish or seafood from the refrigerator, and drain off any excess lime juice.
  5. Add the vegetable mixture to the fish or seafood, and stir to combine.
  6. Serve the ceviche chilled or at room temperature, with crackers, plantain chips, or toasted corn kernels on the side. Many restaurants like to serve this in a large cocktail glass.

Pro top: mince the onions completely, that's the Ecuadorian way. 

You can find ceviche in many different Latin American restaurants. Whether you are looking for a light and refreshing snack or a flavorful main course, ceviche is a good option. 

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