Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular gar
!!!THE WORLD SAY SO… THE BEST CEVICHE IN THE WORLD IS PERUVIAN !!! …
In Peru, ceviche has been declared to be part of the country’s national heritage and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sol
e) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade, which is called leche de tigre or leche de pantera, as an appetizer along with the fish.
In Ecuador, shrimp ceviche is sometimes made with tomato sauce for a tangy taste. The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black clam (cooked or raw), oysters (cooked or raw), spondylus (raw), barnacl
es (cooked percebes), among others mostly cooked. It is served in a bowl with toasted corn kernels as a side dish; fried green plantain chunks called «patacones», thinly sliced plantain chips called chifle, and popcorn are also typical ceviche side dishes. In some regions, ceviche is served with rice on the side. Well cooked sea bass (corvina), octopus, and crab ceviches are also common in Ecuador. In all ceviches, lime juice and salt are ubiquitous ingredients.
In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers and often fresh mint and cilantro are added.