Ceviche
Ceviche is a traditional seafood dish originating from coastal regions of Latin America, particularly Peru, where it is considered a national treasure. It is typically made from fresh, raw fish or shellfish marinated in citrus juices—most commonly lime or lemon—along with seasonings such as salt, cilantro, onions, and chili peppers.
Key Features
- Citrus Cure: The acid in the citrus juices denatures the proteins in the fish, effectively “cooking” it without the use of heat.
- Ingredients: Classic recipes include white fish (e.g., sea bass), but variations may include shrimp, scallops, or other seafood. Complementary additions like corn, sweet potato, or avocado enhance the dish.
- Serving Style: Served cold, ceviche is a refreshing and light dish often accompanied by tortilla chips or plantain chips.
Nutritional Benefits
Ceviche is low in calories, high in protein, and rich in omega-3 fatty acids. The use of fresh vegetables and citrus also provides vitamins and antioxidants.
Cultural Significance
Deeply rooted in Latin American culinary traditions, ceviche reflects a blend of indigenous practices and Spanish influence. It is a symbol of cultural pride and culinary innovation in regions like Peru, Ecuador, and Mexico.
Expert Tip
Always use the freshest seafood possible to ensure the best flavor and safety, as the dish relies on raw ingredients. Consuming ceviche made with frozen fish is recommended to reduce the risk of parasites.
Ceviche’s vibrant flavors, nutritional value, and cultural heritage make it a celebrated dish worldwide, earning its place as a must-try delicacy in global gastronomy.
