Ceviche
Ceviche (often erroneously spelt as cebiche or seviche) is a form of citrus marinated seafood salad that originated in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua “siwichi”; another theory suggests the name is derived from the Arabic term “sibesh” (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. Some believe the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.[citation needed] The popularity of ceviche spread internationally in the latter part of the 20th century[citation needed], and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Ecuador.
The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will do. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style seviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.
Costa Rican Ceviche Recipe
1 lb (450 gr) firm white fish
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾”, 2 cm) hot chili
about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt, and pepper to taste
Cut fish into ½” (1 cm) cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.
Shrimp (or for the very daring clams) can be substituted for the fish.
Mix all of the ingredients and refrigerate tightly covered for at least 3 hours. Serve with corn tortillas, tortilla chips, or crackers.
Tags: ceviche, Costa Rican