Lifestyle,
Lifestyle
Ceviche is a seafood popular dish enjoyed throughout many Latin American countries. Different countries put their own twist on how ceviche is prepared and served, but our favorite happens to be Peruvian ceviche. The meat used is effectively "cooked" by whatever citrus-based marinade in which you soak it, making it an ideal dish to prepare during, say, heat waves in New York.
Interestingly, discussion over the origin of the dish's name reflects different cultures that have had an impact on current-day Latin America. Wikipedia gives us a quick rundown on how it might have come to be:
Nom Nom: Ceviche
Author:
25 Sep 2009 | 13:00
Comments: 5
Sign up for newsletter
Get all of the day's stories delivered to your inbox
Sign up the Guanabee Daily NewsletterPrivacy: We will never share your email address.
Have you seen, heard or read something interesting lately?
Tip your editorsGuanabee Staff
- Publisher/Sales
Daniel Mauser - Managing Editor
Cindy Cesares - Associate Editor
Fidel Martinez - Video Editor
Jack Tomas - Media Editor
Papisongo
Ceviche is a seafood popular dish enjoyed throughout many Latin American countries. Different countries put their own twist on how ceviche is prepared and served, but our favorite happens to be Peruvian ceviche. The meat used is effectively "cooked" by whatever citrus-based marinade in which you soak it, making it an ideal dish to prepare during, say, heat waves in New York.
Interestingly, discussion over the origin of the dish's name reflects different cultures that have had an impact on current-day Latin America. Wikipedia gives us a quick rundown on how it might have come to be:
One hypothesis suggests that ceviche got its name from the Quechua word "siwichi." However, another hypothesis suggests that the name is a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj." Yet another hypothesis suggests that its name comes from the word Cebo, the name given to the corvina fish.But let's move on to actually preparing ceviche. (Also? If you don't like seafood, this might be a good dish to help you realize how versatile it can be. Preparing a finfish and shellfish as ceviche often eliminates the "fishy" taste non-seafood lovers often whine about.) Peruvian Fish Ceviche Recipe Ingredients 2 pounds of tilapia fillets, diced 1 ½ cup of fresh lemon juice 1 fresh yellow hot pepper, seeded and chopped ½ cup of celery, chopped 2 garlic cloves, chopped 2 large red onions, cut into long thing strips - julienne style 3 tablespoons of fresh cilantro, chopped 1 cup of lemon juice Boiled corn, cut in 2 inch pieces Boiled sweet potatoes, cut in slices Lettuce leaves Directions
1. Put the fish into a large glass bowl with the lemon juice (1 ½ cup), cover, and put in the fridge for at least 2 hours.
2. Drain the lemon juice from the fish and add the hot pepper, celery, garlic, onions, cilantro, salt, pepper and the rest of the lemon juice (1 cup). Put in the fridge until ready to serve.
3. Serve the ceviche on top of lettuce leaves. Enjoy with corn and sweet potatoes on the side!
Peruvian Fish Ceviche Recipe [Ceviche Recipe]
Share This Article:
Email the author:
alejandra@guanabee.com
alejandra@guanabee.com
Comments
mmmmmmmmmmmmmmmmmmmmmmmmm
ReplyMmmmm, nom nom indeed!!!! I do need shrimp and avacado in mine though, ala Mexican style.
Replyyou should actually use limes instead of lemons... and the corn is only good to add if it's peruvian white corn, or else it'll be too sweet! here are some tips from peru's master chef gaston acurio: http://www.youtube.com/watch?v=ARfIXzxxAHs
ReplyGood tips! Now I'm hungry.
Replyhmm so i just looked at this recipe again... the best ceviche is served fresh, no storing it in the fridge. just dice up the fish, add the lime/peppers/garlic/salt/(celery optional), toss in the red onions and mix. serve on a plate with a slice of sweet potato, corn, and regular potato. eat and enjoy!
ReplyPlease login or Register to contribute.