Ceviche (also written seviche or cebiche and pronounced "seh-BEE-chay") is a dish made of seafood "cooked" in acidic juices of lemons limes (or other acidic juices) and served with bread or crackers. This simple dish is an amazing way to start a meal for any occasion.
Ceviche is completely different from country to country. Mexican cebiches tend to be spicier, Ecuadorian ceviches (especially those in the capital of Quito) use shrimp, while those on the Pacific coast of Central America may use conch. You need to play around with all of these dishes until you find your favorite combination of seafoods, flavors, and garnishes.
History
There are debates whether ceviche started in Ecuador or Peru, and because both countries have wide varieties of seafoods and fruits, both are plausible. Both the Spanish arrived, indigenous communities would preserve their seafood in the juice of a local fruit called "tumbo". With the arrival of the Spanish (but most importantly their limes) ceviche transformed into the dish that it is today relying on citric acid and salt for the "cooking" of the dish. It is a true example of true Creole food because the Spanish citrus and paired with the seafood of the Pacific coast off of South America.
"Cooking" with Citric Acid
At its most basic, ceviche is a combination of raw seafood cut into bite-sized bits marinated in the juice of an acidic fruit (typically lime, but orange or grapefruit juices are also used), salt, and some other flavorings (such as chilies). The acidic fruit juice changes the texture of the fish in much the same way that cooking with heat does, but does not change the raw fish flavor.
Because "cooking" with acidic juices is not as good at killing bacteria and parasites, it is important to use the freshest of seafood to ensure safety.
When To Eat Ceviche
Most ceviche restaurants, "cevicherias", close around 4PM. This is because they use the fish brought in from the docks in the morning which is no longer of the freshest quality by the afternoon. Therefore, the best time to eat ceviche is for lunch or even during a breakfast brunch.
Tiger Milk
The liquid leftover on the dish after eating ceviche is known as Tiger Milk ("leche de tigre"). This leftover marinade can be sipped out of the bowl or sopped up with bread or crackers. This is a legendary cure for hangovers as well and can be served over ice with a shot of vodka as a bloody Mary of sorts.
There are many ways to prepare ceviche. The following recipes are just a few of the options. Do not be afraid to play with recipe Comment and share the changes you make.
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