In 1993, I had the good fortune of traveling with friends to Peru. There, I found food that surprised and delighted me. (Incredible pizza at the base of Machu Picchu, I kid you not!) While visiting Cusco, I learned about and sampled a number of famous dishes, including Peruvian Ceviche, which was amazing.Ceviche (also spelled seviche and cebiche) is a popular dish native to Latin America. It’s prepared by marinating cubes of seafood or shellfish (traditionally raw, but we like to use cooked ingredients) in citrus juice — usually lime — with salt, seasonings, aromatics and a number of other ingredients. Latin American countries generally have their own signature ceviche dish. Some with surprising ingredients like popcorn and corn nuts!
Since there isn’t just one way of making it, imagination and creativity are free to run wild. Here’s a sampling:
Fiery Frutas del Mar Ceviche is spicy hot with scotch bonnet or habanero peppers, jalapeño peppers and sliced red onion. The name means “fruits of the sea.”
Tropical Scallop and Mango Ceviche is seasoned with orange juice as well as lime juice.
Spicy Shrimp and Black Bean Ceviche is made with bell peppers, black beans, lime juice and extra-virgin olive oil.
Salmon Ceviche is made with cilantro, tomatoes and onions; served with tortilla chips.
Mushroom Ceviche is 100% vegetarian, made from shitake mushrooms and avocado.
Shrimp and Mango Ceviche is made from shrimp, mangoes and jalapeños.
Tofu Lime Ceviche is another vegetarian ceviche made with tomatoes, ginger and coconut milk. It’s wonderful!
Quick and Spicy Shrimp Ceviche is a quick delicious perfect-for-summer meal made from boiled shrimp, salsa, cucumber, avocadoes and more.
Remember, when making ceviche, there is plenty of room for diversity and experimentation with assorted fish, shellfish, vegetables, legumes, spices and other seasonings. Have fun!
Have you tried ceviche? Got a good recipe? Let me know.