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WELCOME TO PAGE 45 - PAGE OF THE CEVICHE (SEVICHE) !!!
Ceviche actually has South American origins. Ceviche, or seviche, or cebiche is from South America and eventually spread into Mexico and Central America. There is some debate on whether it originally came from Peru or Ecuador.
Ceviche is actually chilled fish stew. In order to be ceviche, it needs to be “cooked” in lime juice or other citrus. Depending on the recipe, it may or may not be served with tomatoes, onions peppers or other vegetables.
In Mexico, ceviche is served with tortillas. In Mexico, you will traditionally find ceviche served as an appetizer with a side of toasted tortillas, almost like a dip or salsa. It is also typically accompanied with raw onions.
In Peru, ceviche is served with slices of cold sweet potatoes. This is the common way of serving the ceviche in this South American country. It can also be served with a side of corn-on-the-cob.
In Ecuador, ceviche is served with salty sides. If you order ceviche in Ecuador, you may be surprised to find how it is served. Typically, you will find this type of ceviche accompanied by popcorn, nuts or corn nuts.
There are many ways to make ceviche. Typically, ceviche is made with whatever fresh fish is local to the area the ceviche is being prepared. In Peru this is Sea Bass or Sole. In Australia, this may be Flathead or Pink Snapper. Other common fresh fishes you will find in ceviche include octopus, squid, prawns, shellfish or shrimp.
Mexico holds the record for world’s largest ceviche. This ceviche dish weighed an impressive 4.5 tons.
Ceviche reached the United States in the 1980s. It may be surprising to learn that ceviche hasn’t really been that popular in the United States for that long, and that it only really came into popularity in the 80s.
Now lets get to the good part the actual ceviche styles and dishes
Sinaloa style ceviche on tostada : (not aguachile)
Aguachile: a gift from Sinaloa to the rest of the world
Aguachile is a dish that was born in the beautiful state of Sinaloa. The preparation of this dish consists of boiling mashed meat accompanied by some chiltepines (chili peppers).
This spicy flavor is characteristic of this region and it was the perfect touch for the preparation of this characteristic plate.
With the passage of time, this recipe migrated to the coasts of the same state, where the meat was replaced by shrimp.
Because the fresh seafood abounds on the coasts of Sinaloa, it was impossible not to adapt the original recipe to its preparation with shrimp, which is now more common not only in this state but throughout Mexico.
Santa María del Oro is a Nayarit town with a lagoon of turquoise blue waters where mojarra, tilapia and other fish are fished. In their restaurants they prepare a delicious lake fish cevich which can be eaten on tostadas or crackers.
Yucatan style ceviche
This recipe evokes our angling adventures on the sea. The technique was simple: no rod or reel - just hook, line and bait. Our ingredients were just as simple: limes, tomatoes, onions, habaneros, salt and a bowl. We would start making the ceviche right there in the boat after the first catch. It would "cook" for a few hours in the cooler, then we'd share it under the blazing Yucatan sun.
Vallarta Style Ceviche is a favorite dish among the Puerto Vallarta locals. It's done a little different than the other styles I've show above. This ceviche consists of fresh-caught seafood (anything from shrimp to tuna or mackerel, among others), mixed with fresh veggies like cucumber, onion, tomato, cilantro, or even a sweet mango to add a twist, then bathed in citrus juice (most commonly lime juice but it can be any type of citrus or even a mix of several).
If you want to look like a true local while eating your ceviche, add a thin layer of mayonnaise over a baked tostada, spoon the ceviche over the top, add a squeeze of lime juice, a few slices of avocado, and some Huichol sauce. Now your all set to enjoy!
I need to go to the store. Posting all this delicious food has made me hungry. If we are still on page 45 when I get back I'll post more ceviche.
Upgrade then give it away.. haha
I've never had ceviche but now my mouth is watering for it
I'd like the double bandwidth. Order number: 8256375792.
@dustinc
It's good stuff. If you ever get down this way, I'll invite you.
Ceviche Peruano is a citrus-infused raw seafood dish popularised in Peru but found in many coastal areas of Latin America. The appetizer or main course consists of super fresh fish marinated in fresh lime juice and served with thinly sliced red onion and sweet potato.
This is one of Peru’s signature dishes and a must-try for anyone interested in the local Peruvian cuisine. And don’t miss ceviche in the city of Lima, one of the best places in the world to eat this classic fish dish.
I am back. Oh, Frank's been sharing facts with images.
Ecuadorian Ceviches
Rarely served on a plate, Ecuadorian ceviche stands apart from its Peruvian cousin, which often features every piece and part laid out on a serving platter. Ecuadorian ceviche is fresh, saucy, and delicious. It comes by the bowlful, is rarely meant to be shared, and requires a little know-how before ordering.
The sauce
Most ceviches in Ecuador come with a heavy citrus-flavored, tomato-based sauce. Standard ingredients include fresh tomatoes, orange juice, lemon or lime juice, salt, and pepper. Finely diced red onion, red and green peppers and cilantro add flavor and texture.
Some recipes use ketchup (called salsa de tomate) in place of fresh tomatoes and yellow mustard. Indeed, these two ingredients are often offered at the table, especially in little hole-in-the-wall restaurants with a local clientele.
The garnishes
A bowl of ceviche almost always arrives at the table with a few side garnishes, including canguil, tostados, and chifles. Canguil is popcorn and should be added a few pieces at a time as it soaks up the juicy ceviche and quickly turns soggy. Tostados are toasted corn kernels. They are salty, very crunchy, and taste slightly like Fritos. Chifles are chips made from finely slicing and deep frying green plantains. The best ones are very thin and crisp, usually made on-site. But most come from a bag bought at the grocery store. Any and all of these can be added to your ceviche or merely eaten on the side.
Ecuadorian shrimp ceviche
Ecuador is known worldwide as one of the exporters of high-quality shrimp, so the Ecuadorian shrimp ceviche is one of the most exquisite and representative dishes of the country.
Ecuadorian shrimp ceviche is prepared with cooked shrimp, lime and orange juice, tomatoes, cilantro, and large amounts of finely chopped paiteña onion (red onion).
Each area of the country has its original way of preparing it and adds a touch of extra flavor.
In certain places on the coast, for example, they add mustard and serve each ingredient separately so that you can assemble it to your liking.
Shrimp Ceviche Acapulco Style
Acapulco style shrimp ceviche prepared with whole shrimp, lime juice, orange juice, and avocado.
Ceviche is one of the most loved seafood dishes in Mexico and this is one of the infinite delicious variations.
What makes this dish so easy to prepare is that you use precooked shrimp. I know if you are a traditionalist this may ruffle your feathers. To prepare real ceviche you use uncooked shrimp or fish and you use the acidic lime juice to “cook” them.
This is the safer option too. Lime juice doesn’t fully kill all of the potentially stomach distressing bacteria that may be on raw seafood.
It is because it is ....
PAGE 45 - THE PAGE OF THE CEVICHE
Only a true ceviche lover would dare try tiger’s milk ("leche de tigre"), which is the leftover ceviche marinade served in a small glass. Brightly colored from the spicy chile peppers and sometimes mixed with vodka, tiger’s milk is considered an effective cure for tough hangovers.
I think that is all I have on Ceviche.
What the next page of this Rack Nerd party will bring is still a bit of a mystery, but I hope you enjoyed learning some things about Ceviche which is one of my favorite foods.
Ceviche Recipe
Prep time = 30min
Serves 4 People
Ingredients
1 pound fresh fish- sea bass, corvina, tilapia, or hamachi – diced into ¾ inch cubes
1- 1 ½ teaspoons salt
¼ teaspoon black pepper
¼ Cup fresh cilantro chopped
1 fresh serrano or jalapeño chili pepper seeded and finely chopped
¾ Cup fresh lime juice ( 4-6 limes) freshly squeezed
½ Red onion very thinly sliced, salted, and rinsed
1 Cup salad or cherry tomatoes, chopped
1 Cup diced cucumber
1 T olive oil (optional)
1 semi firm Avocado (optional)
Instructions
Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will remove some bitterness). Rinse well.
Place fish, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Salt to your taste.
If adding avocado, gently fold it in last, making sure to use one that is not too soft.
And don't forget to add a little Huichol sauce when serving.