Cebiche

Ceviche

Definition:

Ceviche is a traditional Latin American dish consisting of raw seafood marinated in citrus juices, typically lime or lemon, and seasoned with various herbs, spices, and vegetables.

Origin:

The exact origin of ceviche is disputed, but it is believed to have originated in Peru during the pre-Columbian era. The indigenous people of the region used a similar technique to preserve fish using acidic fruits.

Ingredients:

Preparation:

1. The seafood is cut into small pieces and placed in a non-reactive bowl.

2. The citrus juices are poured over the seafood and allowed to marinate for 15-30 minutes, or until the seafood is opaque and "cooked" by the acidity.

3. The herbs, spices, and vegetables are added and mixed in.

4. The ceviche is typically served chilled, often with additional garnishes such as crispy corn kernels, cancha (toasted corn), or sweet potato.

Variations:

Ceviche has many regional variations throughout Latin America:

Nutritional Value:

Ceviche is a healthy and nutritious dish:

Serving Suggestions:

Ceviche is typically served as an appetizer or main course. It can be paired with: