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Ceviche is a seafood dish typically made with fresh raw fish that is marinated in citrus juices and spiced with ají peppers. The dish is popular in the coastal regions of Latin America, particularly in Peru, Ecuador, and Chile. It is also a popular appetizer or main course in Puerto Rico, Cuba, and the Dominican Republic.
The earliest known recipe for ceviche was written by Inca poet, Garcilaso de la Vega, in his 1609 work, Comentarios Reales de los Incas. In this account, fish marinated in citrus juice was served to the Inca emperor, Viracocha. The recipe was then adopted by the Spanish during their colonization of Latin America.
Ceviche recipes vary widely, but the dish typically includes fresh fish or shellfish, diced onion, diced tomato, and fresh lime juice. Additional ingredients may include garlic, cilantro, ají peppers, and salt. The fish is usually marinated for several hours in the lime juice, which cooks the fish through the process of denaturation.
When making shrimp ceviche, it's important to use the freshest ingredients. Make sure to buy fresh, high-quality shrimp, and store them in the refrigerator until you’re ready to use them. When preparing the ceviche, be sure to cook the shrimp until they’re just done to prevent them from becoming tough. To ensure that the ceviche is flavorful, use a variety of vegetables, herbs, and spices, as well as a good quality citrus juice. Once all of the ingredients are combined, be sure to chill the ceviche for at least an hour before serving to allow the flavors to meld. Enjoy!
Jump to: Ingredient Breakdown Insights
|limes limes juice|
|limes lime juice|
|red pepper flake|
|ancho chili powder|
|red habanero pepper|