Ceviche is a traditional fish dish from Peru that is enjoyed all over the world. This flavorful and refreshing dish is made by marinating raw fish in citrus juices, such as lime and lemon, and then adding a variety of herbs and spices. The acid in the citrus juices “cooks” the fish, giving it a firm texture and a bright, tangy flavor.
The origins of ceviche can be traced back to the indigenous people of Peru, who have been making a similar dish for centuries. The traditional way of making ceviche is to use fresh fish caught that day, but today, it can be made with a variety of types of fish and seafood. Some popular types of fish used in ceviche include sea bass, halibut, and tilapia.
How is ceviche made?
To make this traditional dish, the fish is first cleaned and cut into small cubes. The fish is then marinated in citrus juices, such as lime and lemon. During this time, the acid in the citrus juices “cooks” the fish, giving it a firm texture and a bright, tangy flavor. Once the fish is marinated, it is drained and mixed with chopped onions, cilantro, and chili peppers. Some recipes also call for the addition of other ingredients, such as tomatoes, avocado, or corn.
Ceviche is often served as an appetizer or a light meal. It is typically accompanied by corn or sweet potato. It is also a popular dish to be served in a Peruvian party, and it is often accompanied with cold beer.
This dish can be enjoyed in many different ways and can be adapted to different tastes and preferences. Some people like to eat it on its own, while others prefer to serve it with crackers or tortilla chips. Some also like to add a little bit of olive oil to give it a richer flavor.
Ceviche is a delicious, healthy, and refreshing dish that is perfect for summer. It is low in fat and high in protein. Making ceviche is a great option for those who are trying to eat a healthier diet. And it’s also a great way to enjoy the fresh fish, which is a staple of the Peruvian cuisine.
Which are the ingredients of this traditional dish?
In addition to being a healthy and delicious dish, ceviche is also a versatile one. It can be made with a wide variety of seafood, including shrimp, squid, and scallops. Some variations also include the use of shellfish like clams, mussels and octopus.
Ceviche is also popular in other Latin American countries, such as Mexico, Ecuador, and Colombia. In these countries, ceviche is often prepared with different ingredients and seasonings. In Mexico, for example, it is common to add tomato and orange juice to the marinade. On the other hand, in Ecuador, a type of ceviche known as “encocado” is made with a creamy coconut milk sauce.
Ceviche is also a popular dish in many parts of the world, including the United States, where it is often served in Latin American and seafood restaurants.
When it comes to making ceviche, it’s important to be mindful of the acidity level of the marinade and adjust it to your taste. Some people prefer a more acidic ceviche, while others prefer a milder flavor. It’s important to note that the fish will continue to “cook” in the marinade.
In conclusion, ceviche is a delicious and healthy dish that is perfect for summer and any occasion. It’s easy to make and can be adapted to different tastes and preferences. With its bright, tangy flavors and firm texture, ceviche is sure to be a hit with seafood lovers everywhere.
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