Ceviche
Ceviche
Ceviche (pronunciation: se-vee-chay) is a popular seafood dish that originated in Peru. It is traditionally made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers, or other seasonings including chopped onions, salt, and cilantro.
Etymology
The term "ceviche" is believed to be derived from the Spanish word "escabeche" which means marinade, or the Quechua word "siwichi". However, the exact etymology is still a subject of debate among culinary historians.
Preparation and Variations
Ceviche is typically made from fresh raw fish marinated in citrus juices. The acid in the juice causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The dish is usually garnished with herbs such as cilantro and served with accompaniments such as sweet potato, lettuce, corn, or avocado.
While the traditional Peruvian ceviche is made with fish, variations of ceviche can be found throughout Latin America and the Caribbean. In Mexico, ceviche is often made with shrimp, octopus, or other types of seafood. In Ecuador, it is common to add tomato sauce to the dish.
Health Benefits and Risks
Ceviche is a good source of protein, vitamins, and minerals due to its main ingredient - fish. However, because the fish in ceviche is not cooked with heat, there is a risk of foodborne illness if the fish is not fresh or if it is not properly handled and stored.
Related Terms
- Escabeche: A Mediterranean dish that also involves marinating fish or meat in an acidic mixture.
- Poke: A similar dish from Hawaii that involves raw, marinated fish.
- Sashimi: A Japanese dish of thinly sliced raw fish or meat.
- Tiradito: A Peruvian dish that is similar to ceviche, but the fish is sliced thin like sashimi instead of being cubed.
External links
- Medical encyclopedia article on Ceviche
- Wikipedia's article - Ceviche
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