Ceviche

 5 Ceviche Recipes from Around the World You Need to Try

Ceviche, colorful and invigorating seafood dish washed in citrus, has become a popular concept for gourmands all over the world. Emerging from the coastal areas of Latin America, it has gradually become numerous modifications one of which represents a particular country’s gastronomic specialties, as well as available ingredients. Ceviche can be described as totally unadulterated, containing fish, citrus and a number of herbs and spices. Although Peru is credited with the discovery of ceviche recipe, most nations have come up with their type of ceviche.

In this article, we’re going to present five more fresh and interesting ceviche recipes from various countries. Cup Coral’s signature itself has its own unique flavor profiles that incorporate the local traditions of each recipe with one focus – raw fish marinated in citrus is called ceviche. For the ceviche enthusiast or for the culinary adventurer who is just getting to know ceviche beyond the traditional shrimp or tilapia recipes, these global adaptations will open your palate to a whole new world of ceviche.

1.Ceviche: The Classic

Despite contemporary popularity, ceviche originated in Peru and their version of the dish cannot be missed on your journey into learning more about this tasty dish. Peruvian ceviche is very basic and tasty mainly because of the ingredients and freshness of the fish and usually quantities of white fish like corvina or sea bass. Served with the cancha (toasted corn), and sweet potato, which adds a crunch, complements the texture and tenderness of the lettuce alongside the paste.

Ingredients:

Fresh sea bass or corvina- 1 pound, cut into squares

Juice of 8 limes

1 red onion, thinly sliced

Option 1: 1-2 ají limo peppers or option 2 habanero peppers seeded and thinly sliced

1 clove garlic, minced

Salt to taste

Fresh cilantro, chopped

Blocked sweet potato, cut straight

Corn (cancha or choclo) toasted

Instructions:

The fish:Sea bass or the corvina can be put in a non-reactive bowl with the cubed parts. Season with a good pinch of salt and leave to stand for about 10 mins so the fish just stiffens up a bit.

2.Marinate the fish: Then pour the above lime juice over the fish making sure that it is all immersed on the lime juice. Then add the minced garlic, slice onions, and thinly sliced ají peppers. Mix them up and allow it to marinate for roughly 10-15 minutes.

3.Serve: Place the fish on another plate garnish with chopped cilantro then accompany it with boiled sweet potatoes and toasted corn. Put some cancha prepared in advance again on the plate for even more crunchiness.

This is a classic recipe that is all about presenting the fresh seafood with minimum interference from other ingredients, Olive oil, lemon juice, chilli flakes and sea-salt are used in this recipe. It is a delicious and simple dish which forms the characteristic Peruvian concept of cooking.

2.Mexican Ceviche: Coastal Flavors

Mexican ceviche relies on coconut juice and uses shrimp instead of fish which is seasoned with lime and mixed with tomatoes, cilantro, and avocado. This is the best thing to have when it’s warm and usually accompanies tostadas or tortilla chips . The inclusion of tomatoes and avocado gives the ceviche a more filling taste and makes it more fillinggr.

Ingredients:

– shrimp – 1 pound – peeled and deveined and chopped

- Juice of 6-8 limes

- 1 tomato, diced

- 1/2 cucumber, diced

- 1 red onion, finely chopped

- 1 jalapeño, minced

1/ 4 cup fresh cilantro leave which was chop and added to the recipe.

- 1 avocado, diced

- Salt and pepper to taste

This recipe serves 4; Ingredients needed include: Starch; fresh tomatoes or tortilla chips for serving

Instructions:

1.Marinate the shrimp: Smash the shrimp coarsely take it in a bowl. Then open it and pour lime juice over all shrimps. Let the chicken sit to baste for 20 – 30 minutes or until shrimp seems to be cooked and loses its translucent hue.

2.Mix the vegetables: The shrimp will be coated with this mixture for sometime as you prepared the salsa using the tomato, cucumber, onion, jalapeno and the cilantro.

3.Combine and serve: When the shrimp are done they start shelling some of the lime juices that they spill just enough to make them wet. And then followed by adding the vegetables and stir the food sometimes using a spatula. Season with salt and pepper. The diced avocado should then be folded just before the cream is ready to be served. It can be enjoyed with tostadas or tortilhas chips to feel crunchy.

Overall ceviche is a nice mix of taste and definite texture that really complement the softness of avocados, tart shrimp and the crunch of tostada.

3.Ecuadorian Ceviche: Shrimp and Tomato

There is a difference between Ecuador ceviche and that of the Sancocho seafood broth or broth soup; the Ecuador ceviche broth is made from tomato juice, while the seafood used is shrimp. While the most famous ceviche of Peru is lighter, the Ecuadorian ceviche is a more dense dish which is served as a dish with plantain chips or popcorn. Tomato juice blended with this ceviche gives it a great bright color as well as a hint of sweetness and acidity.

Ingredients:

- 1 pound shrimp, shelled and deveined

- 1/2 cup lime juice

- 1/2 cup orange juice

- 2 tomatoes, finely chopped

- 1 red onion, thinly sliced

1/4 cup tomato ketchup (optional because it also provides sweetness).

- Fresh cilantro, chopped

- Salt and pepper to taste

Snack for serving such as plantain chips or popcorn

Instructions:

1.Cook the shrimp: In a pot of boiling water, cook the shrimp for 2-3 minutes until just pink. Drain and immediately transfer them to an ice bath to stop the cooking process.

2.Make the tomato base: Put the shrimp in boiling water for 2-3 minutes or until the shrimp transformed its color into pink. Drain and as soon as possible, put in iced water which halts the process of continuing to cook.

2.Make the tomato base: In a large salad bowl blend the limejuice with the orange juice, tomatoes combined with the sliced onions. For a more sweetness you can add a little of the tomato ketchup. Stir well to combine.

3.serve:Take off the cooked shrimp aside and then add it to the tomato mix and sprinkle it with salt and pepper. After preparation, the ceviche should be chilled for about 30 minutes to allow all the tastes harmonise. This is usually consumed cold and the recipe includes fresh cilantro It should be perfect when taken with plantain chips or popcorn.

Ceviche is the quit famous Peruvian dish which has been taken ecuadorean too but the taste is quite different because of the copious amount of tomatoes used here The most popular one, very light and yet very satisfying dish, and perfect matched with crispy banana chips.

4.Caribbean Ceviche: Tropical Twist

Specific to the Caribbean type cilantro is omitted, but fruits such as mango or pineapple are used to increase the coolness of the seafood. In Caribbean ceviche you can use fish, shrimp or even conch and the natural sweetness of the fruit especially when combined with citrus juice is delicious. It’s a very ornaments version of the dish which is appropriate for preparation during the summer season.

Ingredients:

- 1 lb conch or white fish (such as snapper fish or fresh mackerel fish) cut into small pieces

- Juice of 6 limes

- 1/2 cup mango, diced

- 1/2 cup pineapple, diced

- 1 red bell pepper, diced

¼ red onion which has been finely chopped

Optional – 1 Scotch bonnet pepper, minced, for heat, Fry the onions and garlic together, then add the Scotch bonnet pepper.

- Fresh cilantro, chopped

- Salt and pepper to taste

Instructions:

1.Marinate the seafood: Pour enough lime juice over diced conch or fish and set the mixture in a bowl. Allow it to stand in the refrigerator for about 20-30 minutes till the fish turns a little opaque.

2.Prepare the fruit and vegetables: In another bowl, mix the mangoes, pineapple, red bell pepper, the chopped onion, and Scotch bonnet pepper if added.

3.Mix and chill: After this cook the seafood and then combine it with the fruits and vegetables. Taste for seasoning (including) salt, pepper, and fresh cilantro. Let this dish to stand for other 15-20 minutes for the flavours to infuse properly. Serve cold.

Tropical interpretation of ceviche is an outburst of taste sensations, and the mango and pineapple providing the sweet and the lime with the sour and Scotch bonnet pepper with the hot.

5.Japanese-Peruvian (Nikkei) Ceviche: A Fusion of Cultures

What emerged from Japanese-Peruvian mixed cuisine is a new variation on ceviche in the Nikkei style. Derived dishes of Peru have roots in Japanese civilization where immigrants enjoyed raw fish with lime and ají pepper which are basic ingredients of Peru. This is prized with a rather subtle and delicious ceviche with soy sauce and sesame seasoning, to the max.

Ingredients:

– 1 lb fresh tuna or salmon, freshly chopped

- Juice of 4 limes

- 1 tbsp soy sauce

- 1 tsp sesame oil

- 1 tsp grated ginger

4 oz – 1 ají amarillo pepper thinly julienned

fresh cilantro that has been chopped – 1/4 cup.

- 1/2 avocado, diced

- Sesame seeds for garnish

Instructions:

the fish:In a bowl mix the diced tuna or salmon with lime juice, soy sauce, sesame oil and grated ginger. It should then marinate for 10-15 minutes.

2.Assemble the ceviche: Once the fish has been marinated add the ají pepper sliced and the chopped cilantro, and avocado. Toss gently to combine.

3.Serve: At the end, sprinkle some sesame seeds and immediately the dish is ready to be consumed.

Nikkei ceviche has a nice interplay of flavours associated with Japanese cuisine that are clean, umami-heavy endpoints and the intense, bright notes of a ceviche of Peruvian origin.

Conclusion

Ceviche is not just simple food; it is the definition of fresh, traditional, and a cook creativity. In five recipes that were introduced in the paper, it is evident that ceviche is one of the most versatile dishes demonstrating the potential of regional cooking at its best.

Ranging from the traditional Peruvian ceviche that does not add spices to the simplicity of mixing fish with citrus juice to the Caribbean ceviche there is something for everyone. Mexican style enhances not only in flavor but with extra ingredients added into the mix The Ecuadorian ceviche is rather hearty because it is prepared with tomatoes. Last but not the least is the Nikkei ceviche – so we have mainly borrowed from Peru and Japan in preparing this dish which can be considered as a contemporary preparation of ceviche.

, whether you’re planning a dinner party and need a light starter or thinking of something different for your next cook out or cook in, these ceviche recipes will not fail to make an impact. When using them make sure that one aspect that makes great ceviche is the quality of ingredients used. You want to use the freshest fish and seafood you can get your hands on and do not be afraid experiment with the ingredients. 

Experience what it’s like to be in the middle of bright tropical flavours boiled down to ceviche!