Ceviche Totally Explained

Everything about Ceviche totally explained

Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood salad, popular in many Latin American countries.

Origin

One theory suggests that the Ceviche got its name from the Quechua word "siwichi". However, it's more likely for the name to be 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 by black Peruvians.
A marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, other citrus fruits may be used instead. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it'll marinate for as long as it takes to mix the ingredients, serve and carry to the table.
The ceviche itself is a mixture of many different cultures that settled in Peru. In ancient Peru, the Mochica prepared a similar plate using a fermented liquid from a local fruit called "tumbo" (Latin: Passiflora mollisima). During the time of the Inca Empire, the plate was bathed in chicha. Later, with the arrival of the Spaniards, lemons and onions (classic mediterranean ingredients) were added to the structure of the plate. Moreover, some variations of the plate include influence from Japanese techniques. A mix of all these things is what made the original plate.

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, and most of the time the popular Andean chilli rocoto. 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 specialty of the traditional central coast (for example, Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (sea bass) or lenguado (sole) is also used. 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 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 some tomato sauce. Nonetheless, the Manabí style, made with lime juice, salt and the juice provided by the shrimp itself is most 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 a typical ceviche sidedish). Sea bass, octopus and crab ceviches are also common in Ecuador. A spondylus ceviche, a delicate clam only found in certain parts of the Manabí province is a rare treat. The spondylus was known by the Incas as the food from the gods.
   In Chile, ceviche is often made with fillets of halibut or Chilean sea bass, containing lime juice, grapefruit, as well as finely minced garlic and red chile peppers. Often fresh mint and cilantro are also added.
   In Mexico and other parts of Central America, it's 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 ingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Tomatoes are often added to the preparation.
   In Panama, it's 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 appetizer 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, preparation involves the 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.
   Since it's an ancient and rather quintessential Pacific Islander food, some food historians have theorized that ceviche may have originated in the Philippines and was brought to Mexico and Latin America some time during the 250-year Manila-Acapulco Galleon Trade (from 1565 to 1815).

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