Let's face it, raw fish is a trend that's not going away any time soon. In fact, Incas were eating raw fish by choice when the Spaniards landed in the Americas. When the fish of the natives was blended with the citruses of the Spaniards, ceviche was created. Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish. Ceviche recipes vary widely depending on the seafoods and accessories available in the area. Some ceviches are packed with full bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together. Ceviche is best made with extremely fresh fish. However, if you cannot access the best fresh fish, choose flash frozen seafood for your ceviche. For an interesting sidedish to ceviche, Native Peoples Magazine suggests corn nuts or popped corn. Below is my favorite ceviche recipe - check the links on the right for many more variations!
Directions:
Variation:
image courtesy of arttoday |
