Chef at 16:40, 5 June 2015

2015-06-05T16:40:10Z

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{{#seo:
|title=Ceviche: Cooking Wiki
|titlemode=replace
|keywords=#ceviche #lime #shrimp #seabass #octopus #onion #marinade #onions #coriander #cilantro #lemon
|hashtagrev=12032020
|description=One theory suggests that the Ceviche got its name from the Quechua word "siwichi"
}}


[[Image:Ceviche.jpg|thumb|300px|right|Peruvian ceviche]]
===Origin===
One theory suggests that the Ceviche got its name from the Quechua word "siwichi". However, it is more likely that the name is a cognate of the Spanish word "escabeche" ([[marinade]]), derived from the Arabic term "sikbaj". Another theory suggests that its name comes from the word Cebo, the name given to the Corvina fish.

Ceviche is marinated in a [[citrus]]-based mixture, with [[lemons]] and [[limes]] being the most commonly used. In addition to adding flavour, the [[citric acid]] causes the proteins in the [[seafood]] to become denatured, which pickles or "cooks" the fish without heat. Ceviche can marinated for up to 3 hours.

Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of [[fish and shellfish]], it could easily have come from the ancient civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold [[sweet potatoes]] or [[corn-on-the-cob]]. In Ecuador, it is accompanied by [[popcorn]], [[nuts]], or corn nuts.
===Variations===
In Peru, ceviche is composed of chunks of raw fish, with [[lime]] or [[lemon]] juice though sometimes [[bitter orange]] (naranja agria), sliced [[onion]], minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of [[corn-on-the-cob]], slices of cooked [[sweet potato]] and/or white [[potato]], and yuyo (seaweed). There are many regional variations. A speciality of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina ([[sea bass]]) or lenguado ([[sole]]) is also used. In its classical version, ceviche is a very simple dish: fresh sliced fish ([[white meat fish]] is better), freshly squeezed key lime juice, sliced onions, salt and chile (ají limo or rocoto).

In Ecuador, especially in the Quiteño tradition, [[shrimp]] ceviche tends to be made with [[ketchup]] or [[tomato sauce]]. The Manabí style, made with [[lime]] juice, [[salt]] and the juice provided by the shrimp itself is very popular. Occasionally one can find ceviche made with clam. It is served in a bowl with toasted corn kernels as a side dish ([[plantains]] and [[pop corn]] are also typical ceviche side dishes). [[Sea bass]], [[octopus]] and [[crab]] ceviches are also common in Ecuador.

In Chile, ceviche is often made with fillets of [[halibut]] or Chilean [[sea bass]], and marinated in [[lime]] and [[grapefruit]] juices, as well as finely minced [[Garlic|garlic]] and [[red chile peppers]]. Often fresh [[mint]] and [[cilantro]] are added.

In Mexico and other parts of Central America, it is served in cocktail cups with crackers, or as a [[tostada]] topping and [[taco]] filling.

[[Shrimp]], [[octopus]], [[squid]], [[tuna]], and [[mackerel]] are popular bases for Mexican ceviche. The [[marinade]] ingredients include [[salt]], [[lemon]], [[onion]], [[chile]], [[avocado]], [[coriander]], and [[parsley]]. [[Tomatoes]] are often added to the preparation.

In Panama, it is prepared with [[lime]] juice, [[salt]], [[scotch bonnet pepper]], chopped [[celery]], [[salt]] and sometimes [[coriander]]. Ceviche de corvina (white [[sea bass]]) is very popular and served as an appetiser in most local restaurants. It is also commonly prepared with [[octopus]] and [[shrimp]]. In Cuba, ceviche is often made using mahi-mahi prepared with [[lime]] juice, [[salt]], [[onion]], [[green pepper]], [[habañero pepper]], and a touch of [[allspice]]. [[Squid]] and [[tuna]] are also popular.

In Costa Rica, the dish includes marinated [[fish]], [[lime juice]], [[salt]], [[ground black pepper]], finely minced [[onions]], [[cilantro]] and finely minced [[peppers]]. It is usually served in a cocktail glass with a [[lettuce]] leaf and soda crackers on the side as per Mexico. Popular condiments are [[tomato ketchup]] and [[tabasco]]. The fish is typically [[tilapia]] or corvina although mahi-mahi, shark and marlin are popular.

In the Philippines, ceviche is known as kinilaw or kilawin, and is prepared in a very similar fashion to the Latin American style: the raw fish is marinated in white coco vinegar, calamansi [[lime]] juice, [[chillies]], [[onions]], [[bell peppers]], [[salt]] and julienned [[fresh ginger]]. The most common fish used is [[Spanish mackerel]], but Filipinos make kinilaw from many other types of seafood, including [[oysters]], [[shrimp]], and [[whitebait]]. This is an example of "fusion" cuisine, as the preparation style was most likely influenced by trans-Pacific trade with Spaniards coming from the Americas and Europe.

==See also==
* [[Ceviche-style recipes]]
{{CategoryLineIngredients}}
[[Category:Cooking methods]]
[[Category:Marinades dressings and butters]]
[[Category:Fish and seafood]]

<code 'hashtagrev:12032020'>[[Special:Search/ceviche|#ceviche]] [[Special:Search/lime|#lime]] [[Special:Search/shrimp|#shrimp]] [[Special:Search/seabass|#seabass]] [[Special:Search/octopus|#octopus]] [[Special:Search/onion|#onion]] [[Special:Search/marinade|#marinade]] [[Special:Search/onions|#onions]] [[Special:Search/coriander|#coriander]] [[Special:Search/cilantro|#cilantro]] [[Special:Search/lemon|#lemon]]
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Ceviche - Revision history

Chef at 16:40, 5 June 2015