Ceviche

(Latin citrus-marinated seafood)

Ceviche is believed to have originated in Peru or Ecuador in Inca times. The seafood was originally marinated in chicha, a fermented corn beverage. Spanish conquerors brought with them citrus trees and the juice of the lemon, lime and Seville orange was substituted. Over time, ceviche became popular throughout Latin America, and each country, locale and cevichería supplies its own twist on the basic recipe.

Image by David and Katarina

NOTE: Because it is essentially eaten raw, make sure to buy the freshest seafood possible for seviche. Although the acid "cooks" the fish, you can blanch it first for 1 to 2 minutes in boiling water. This is often done when using squid, octopus, shrimp or other shellfish.

4 to 6 servings

Ingredients

Fish or seafood (see variations), chopped or diced into 1/2-inch pieces -- 1 1/2 pounds
Lemon or lime juice -- 3/4 cup
Olive oil -- 1/4 cup
Salt -- to taste

Method

Toss all the ingredients together in a large, non-reactive bowl and refrigerate for at least 30 minutes or up to 3 hours.
Adjust seasoning and serve with popcorn, corn nuts or tortilla chips.

Variations

Fish or Seafood: All kinds of seafood are used to make ceviche. Choices generally vary from country to country, depending on what is available. Commonly used fish include mahi-mahi, shark, sole, snapper, tuna, mackerel, and sea bass (corvina). Popular seafood choices are shrimp, squid, octopus, mussels, conch, scallops and clams.
Acid: The acid in ceviche is usually supplied by lemon, lime or sour orange (naranja agria) juice. Or you use a combination of two or three juices. Rarely, vinegar takes the place of citrus juice.
Other possible additions: Chopped tomatoes, red onion, hot chili peppers, avocado, bell peppers, celery, cilantro, oregano or minced garlic. Worcestershire sauce, Tabasco or other hot pepper sauce, Dijon mustard.
Ecuador: Add chopped tomatoes, ketchup or tomato sauce to taste. Top with cebollas encurtidas (pickled red onions) and serve with popcorn, cancha (toasted corn nuts) and chifles (plantain chips).
Peru:: serve with choclo (corn on the cob) and chunks of cold boiled sweet potato.
Mexico: add chopped tomato, serve in a cocktail glass and top with raw sliced onions. Spoon onto tostadas (fried corn tortillas).
Kinilaw (Philippines): use coconut vinegar and calamansi lime juice and add chopped onions, chilies and ginger.

Notes

Other names for the dish are seviche, cebiche, cevice and escabeche.
In Peru, the juice left over when a platter of ceviche is finished is called leche de tigre, or "tiger's milk," and is reputed to be a cure for hangovers.
Marinating the fish over 3 hours is generally avoided as the seafood "overcooks" and gets too chewy.