No matter what country is visited in Latin America, one is sure to find that country's own delicious rendition of ceviche. From the Caribbean, to Central and South America, this dish had long been a regional favorite before it came en vogue here in the States in many upscale restaurants.
The origin of this dish is disputed, but two South American countries claim it as originally theirs: Peru and Ecuador. Ceviche is actually the national dish of Peru and is served with corn or sliced sweet potatoes as an accompaniment.
Mexican Ceviche
Easy to find at just about any beach side restaurant, ceviche in Mexico is usually made from any of a variety of white fish and is served on tosatadas (fried corn tortillas), or with saltines on the side ala shrimp cocktail.
Ceviche can be prepared using not just fish, but shrimp, clams, scallops and octopus as well. When incorporating either shellfish or mollusks to ceviche, the texture tends to get rubbery if "cooked" in citrus, so steaming is the best option for these other additions.
Deliciously refreshing, light and healthy, ceviche can be served as an appetizer or salad.
Ceviche Recipe
Ingredients - serves 4-6
- 1 lb white fish (Halibut, Cod, Haddock, or Sea Bass fillet are ideal)
- 5-6 large limes
- 2 lemons
- 1 cup diced fresh tomato
- 1 medium red onion finely chopped
- 1 bell pepper finely chopped
- 2-3 jalapeño peppers chopped (remove seeds for less heat)
- 1 Serrano chile
- 1 chopped cucumber
- 1/2 cup chopped cilantro (fresh parsley may be substituted)
- 1/2 teaspoon oregano
- 2 medium avocados sliced (optional)
- salt and pepper to taste
Directions
- Coarsely cut up the fish and place cut pieces in a bowl.
- Squeeze the limes and lemons onto the fish; making sure to cover all of the fish with the juice.
- Cover and marinade the fish in the citrus juice in the refrigerator for 3 to 5 hours, stirring often (the fish will change in texture as it "cooks" in the lemon/lime juice).
- Pour off most of the lime juice making sure to leave the fish moist.
- Stir in remaining ingredients - except for the avocado - and refrigerate the mixture for another hour.
- Toss well ensuring that the fish is flaky.
- Serve on large, round tostadas or alone with saltine crackers.
If serving as a salad, place the ceviche on a bed of lettuce and garnish with avocado and lime. If serving with tortilla chips instead of directly on tostadas, simply put ceviche in a large serving bowl, arrange avocado slices on top and have everyone serve themselves.
 |
