Ceviche: What is it?
So, actually what is ceviche? It is basically a seafood dish, popularly served in Central and South America. The origination of this dish is still not clear, though it is claimed to have its roots in Peru and Chile. Today, it is consumed in almost all parts of the world. You will also come across unique styles of making ceviche particular to specific regions. The key tips for making ceviche remain the same, though some variations are created according to individual preferences.
While the traditional method requires marination of about 3 hours, modern way of preparing ceviche involves marinating fish for a shorter time. A simple ceviche recipe involves marinating properly clean, raw fish in citrus juice for a specific period. These marinated fish slices are then seasoned with flakes of chili peppers. This is how you can make easy fish recipe in absolutely no time. For making a more flavorful ceviche, you can use onion powder, freshly ground pepper and salt, and garnishing with fresh herbs!
Fish ceviche and shrimp ceviche are more preferred than other recipes. Serving any type of ceviche is incomplete without complementary side dishes. Choosing them is up to your choice. Side dishes that perfectly go with ceviche are corn, avocado, sweet potato and lettuce. Their mild sweetness blends well with the citrus flavored dish. Another impressive part with this dish is reduced calorie count. Based on raw food items with no oil or fatty substance, you can expect low calories from this delicacy.
Serving a cup of fish ceviche yields approximately 171 calories, which is relatively low for non-vegetarian food. For shrimp ceviche, the calorie value is even lesser, about 117 calories per 1 cup serving amount. Speaking more on what ceviche means and its safety, it is always suggested to prepare it fresh, and serve as soon as possible. Since it is based on raw foods (i.e. serving without cooking), there is a high risk of food poisoning.
- 2 pounds tilapia fillets, diced
- 1½ cups of fresh lemon juice
- 1 fresh yellow pepper, seeded and chopped
- 2 large red onions, cut into thin strips
- 2 garlic cloves, chopped
- ½ cup of celery, chopped
- 3 tablespoons of chopped fresh cilantro
- Salt and pepper to taste
- 1 cup of lemon juice
This is a classic Peruvian ceviche recipe. Place tilapia fillets in a large bowl, and pour 1½ cups lemon juice. Cover lid and marinade in the refrigerator for two hours. Drain liquid portion, and add yellow pepper, onion, garlic, celery, cilantro, salt, pepper and 1 cup lemon juice. Refrigerate for some time and serve over fresh lettuce leaves. This fish ceviche tastes best with boiled sweet potatoes and corn. Make this fish dish, and you will come to know what ceviche, and its unmatchable taste is.
- 1 pound medium-small shrimp, peeled and deveined
- ¾ cup lemon juice
- ¾ cup lime juice
- 1 cup finely chopped red onion
- 1 cup chopped cilantro
- 1 serrano chile, seeded and minced
- 2 tablespoons salt
Boil water in a large saucepan and dissolve salt. Add shrimp and cook for 2 minutes. Using a slotted spoon, remove shrimp and transfer in ice water. Drain water and cut each shrimp into two pieces. Marinade shrimp with lemon juice in the fridge for half an hour. Following this, add onion and chile, then refrigerate for another 30 minutes. Serve this shrimp ceviche with avocado and cucumber on the side.
So, this was all about what is seviche (as it is also spelled), and some classic ceviche recipes that you will love trying at home. Use your favorite seafood next time and add only fresh ingredients after thorough washing. That way, you can avoid poisoning effects, and make the best ceviche recipe that you have ever tasted.