Ceviche

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Ceviche, cebiche, or seviche that originated in the Viceroyalty of Peru (Most probably Peru)- a kind of seafood salad. One theory suggests that it got its name from the Quechua "siwichi"; another theory suggests it is derived from the Arabic term "sibesh" (acidic aromatic food) and the participation of Moorish women that came to Peru during the viceroyalty, hence the popular name Tapadas Limeñas. What specialists do know is that the dish was invented somewhere in the north coast of Peru^{[citation needed]}, somewhere between Lambayeque and La Libertad as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.

Apart from the many traditional ceviches the dish has gained popularity in the last century and is now part of the Mexican cuisine, in Central America and other parts of South America, especially Ecuador. As both Chile and Peru was part of the former Viceroyalty of Peru, both contries claims the origin.

The proteins in the seafood are denatured by the acid in the dressing, "cooking" the fish without heat - making it taste more like other cooked dishes, and less like pure raw fish dishes like Japanese sashimi.

1 Traditional ceviche
- 1.1 Traditional variations
2 Modern style variations
3 Recipes
4 External links

[edit] Traditional ceviche

In its classic form, it is composed of chunks of raw fish, lime or the use of bitter orange (naranja agria) juice in some regions of the country, chopped onion, and minced Peruvian ají limo and also common Andean rocoto.The mixture is marinated and served at room temperature with cancha (toasted kernels of maize), usually referred to as canchita, 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.

Image:Ceviche CR.jpg

The marinade used in ceviche is typically citrus based, with lemons and limes being the most commonly used. In addition to adding flavor to the ceviche, the acid in the citrus marinade pickles or "cooks" the fish, so by the time the ceviche is served, the fish is no longer technically raw.

A specialty of the traditional central coast (ie, Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (Sea Bass) or Toyo (Tongue Sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer. This is a small quantity of the lime juice marinade.

According to mariners, the original recipe of Ceviche is as follows: fresh sliced fish (white meat fish is better), fresh squeezed lime juice, chopped onions, salt and chili (ají limo or rocoto). Combine these five ingredients and you'll have the original Ceviche.

[edit] Traditional variations

Ceviche is also prepared with cooked shellfish (shrimp, mussels) (ceviche mixto) as well as cooked octopus (ceviche de pulpo).

In the southern style (ie, Arequipa), chopped celery is customarily added to the marinade.

In the northern style of Peru (Piura, Tumbes and Lambayeque) ceviche is also prepared with concha negra, raw black clams or in Piura rare raw white clams (not recommended if cholera is prevalent). The shrimp ceviche is also popular and can also be seen in the southern coast from fresh water shrimp. Most ceviches from the north are accompanied by chifles (fried banana flakes) basically the old city of Piura and Tumbes and spiced up in zarandaja beans in the Lambayeque version.

In Cajamarca, ceviche made from a bean-like vegetable, yuyo (known as tarwí in southern Peru) is also prepared. In southern Peru, (ie, Cuzco) ceviche prepared from freshwater fish (trout and pejerréy) can also be found.

In the vicinity of Huancayo, ceviche with artichokes can be found in artichoke season.

In the Amazon basin, especially Iquitos city, ceviche is made from dorado fish.

[edit] Modern style variations

In Ecuador ceviche tends to be made with ketchup or some tomato sauce.

In Mexico and Central America it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The ingredients include salt, lemon, onion, chile, aguacate, cilantro, and perejil. Tomatos are often added to the preparation.

In Panama it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes, culantro. Ceviche de corvina is very popular and served as appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp.