Dive into a vibrant, tangy, and refreshing dish that’s not only a feast for your taste buds but also a colorful spectacle for your eyes. That’s ceviche for you, a beloved seafood dish that hails from the coastal regions of Latin America. It’s a simple yet sophisticated concoction where raw fish is marinated in citrus juice, primarily lime, which gives it a unique “cooked” texture without the use of heat. With each bite, you’re embraced by the coolness of the ocean and the zest of summer, making it a popular choice for warm weather dining or as a light, healthy meal any time of the year.
Recipe
Ingredients:
- 1 pound of firm white fish (tilapia, mahi-mahi, or snapper)
- Juice of 8-10 limes
- 1 medium red onion, thinly sliced
- 1 cup of diced tomatoes
- 1 cup of diced cucumber
- 1/2 cup of chopped fresh cilantro
- 1 serranor or jalapeño pepper, finely chopped
- Salt and pepper to taste
- Optional: 1 avocado, diced
Instructions:
- Rinse and dice the fish into 1/2-inch pieces.
- In a bowl, cover fish with lime juice to marinate.
- Refrigerate, covered, for 15-30 minutes until fish is opaque.
- Prepare the vegetables.
- Drain half the lime juice from the fish.
- Mix in the onion, tomatoes, cucumber, cilantro, and chili.
- Season with salt and pepper.
- Optionally, fold in avocado.
- Adjust seasoning and serve with tortilla chips or tostadas.
Culture and History
Ceviche is a cultural emblem that spans several Latin American countries, each with its own twist on the classic recipe. The exact origins of ceviche are debated, but it’s widely accepted that it began in Peru, where it has been declared part of the country’s national heritage. You’ll find variations of ceviche across coastal South America, with regional differences in ingredients and preparation methods reflecting the diverse culinary landscapes of each area.
The beauty of ceviche lies in its simplicity and the celebration of fresh ingredients. It’s a dish that has crossed borders and won hearts, becoming a staple in many seafood restaurants worldwide. The cost of a cevich can vary greatly depending on the venue and the type of fish used. However, it remains an accessible dish that can be enjoyed by many, whether it’s from a seaside shack or a high-end eatery.
One fun fact about cevich is that the leftover marinade, known as “leche de tigre” or “tiger’s milk,” is often sipped by itself and is said to be a hangover cure. This zesty juice is packed with flavor and is a to the dish’s bold character.
When you make ceviche at home, you embrace the natural cooking power of citrus to create a dish that’s both nutritious and bursting with flavor. It connects you with the vibrant life of the coast, no matter where you are. So, get your freshest ingredients and let’s start this flavorful experience together.
