Feb
26
Ceviche…
Wow, it has been almost two weeks since my last post. Yikes! I thought I would share a picture of our Ceviche lunch from a 1 1/2 weeks ago. We had Ceviche this past Tuesday as well, but I forgot to take pictures.
Kelly’s Tio Jesus helped her mom prepare this absolutely delicious dish for us, sorry to any Ceviche snobs out there, we left the lettuce out. For those not familiar with Ceviche, it originated in Peru. Sorry Inca Cola, we had Coca-Cola this time!
Ceviche made with Love by Rosa and Tio Jesus
From Wikipedia, the free encyclopedia: Ceviche
Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood dish originating from the coast of Peru. Although it is a typical dish of Peruvian Cuisine, many other countries in Latin America have adopted it, with variations. Both fish and shellfish are used opening an endless door for variations.
In Peru, it is composed of chunks of raw fish,marinated in lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, chili, salt and pepper. Regional or contemporary variations include garlic, minced Peruvian ají limo, or the popular Andean chilli rocoto a. The mixture was traditionally marinated for several hours and served at room temperature with chunks of corn-on-the-cob,and slices of cooked sweet potato. Corvina or Cebo (sea bass) is the traditional fish, from its use comes the dish name. Regional variations include toasted corn or “cancha” and yuyo (seaweed). A specialty of the northern coast, (Trujillo) is ceviche prepared from shark (tollo or tojo). Lenguado (sole) has always been favoured whithin Lima’s gourmands. The modern version of Peruvian ceviche -the one all consider now the “peruvian way”- and closer to Japanese sashimi (marinated only a few minutes and prepared just before serving) was a creation of recently deceased Peruvian-Japanese chef Dario Matsufuji, during the 70s. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed Peruvian key lime juice ; a type of lime that can only be found in Perú which gives it a very distinct flavor that makes Peruvian ceviche like no other in the world (literally) , sliced onions, salt and chili (ají, limo, or rocoto).
