Updated: Dec 28, 2020
Delicious, fresh Ceviche (this was with sea bass)
Ceviche is a classic South American raw fish dish (but ‘cooked’ a different way).
It uses raw fish and or seafood that has been marinated in lime juice and mixed with veggies and other ingredients. It is very popular throughout Central and South America and is even the national food of Peru.
Making fresh mixed ceviche on the beach
It is served in thousands of restaurants and food stands from Mexico to the bottom of Chile. Each place and region puts a different twist on their recipe and people (especially Peruvians) can be very competitive about the quality of their ceviche!
Ceviche can be made with many ingredients and there is even a vegetarian/vegan variety. The most popular versions of seafood ceviche include shrimp, clam and of course, fish.
Ceviche – note the dried corn in the bowl
The fish used in ceviche varies from place to place. For example, in Puno, Peru (Lake Titicaca) it is made with high altitude fresh water trout. Although, the Ceviche we ate on the beach in the surf town of Montañita was made with shrimp, octopus and corvina (sea bass). The vegetables differ as well; in Peru ceviche is often served with corn, however in Chile, bell peppers are commonly used. Ceviche is very healthy as it incorporates fresh vegetables and fish, giving you a healthy and delicious choice, (If you are vegan or vegetarian make sure to check out my Cevichochos recipe!).
One of the many ways that Ceviche can be eaten is with toasted corn tortillas. The tortillas are toasted and kept warm, then the ceviche added to have a mix of hot and cold. This recipe most likely comes from a Mexican twist on the dish. This goes to show how diverse and popular Ceviche really is.