Dish

Ceviche

Ceviche is typically made using fresh, high-quality fish such as tilapia, snapper, or shrimp. The fish is marinated in lime or lemon juice, which cooks it without heat, and is then mixed with onions, tomatoes, cilantro, and other vegetables and herbs. Ceviche is a low-calorie, high-protein dish that is a healthy addition to any diet when prepared with fresh, high-quality ingredients.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Fish Dish

Origins and history

Ceviche has been a popular dish in Latin America for centuries. It is believed to have originated in Peru, where it was made using raw fish marinated in chicha, a fermented corn drink. Today, ceviche is enjoyed all over the world and is a staple in Latin American cuisine.

Dietary considerations

Ceviche is naturally gluten-free and can be made dairy-free by omitting the cheese. It is important to choose fresh, high-quality fish when making ceviche to avoid the risk of foodborne illness.

Variations

Variations of ceviche include using different types of fish and adding different vegetables and herbs to the marinade. Some recipes also call for adding coconut milk or other liquids to the marinade to create a creamier texture.

Presentation and garnishing

Ceviche is typically presented in a bowl or on a platter with a side of tortilla chips or plantain chips. It is also common to serve it in a halved avocado shell for a fun presentation.

Tips & Tricks

To ensure that the ceviche is safe to eat, it is important to choose fresh, high-quality fish and to marinate it for the appropriate amount of time. It is also important to store the ceviche in the refrigerator until ready to serve.