Ceviche originated in Peru and is considered a national dish.
The first documentation of the word ceviche is from 1820, in the song “La Chicha,” sung by Peruvian soldiers.
According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.
The Moche apparently used the fermented juice from the local banana passionfruit.
Recent investigations further show that during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage made from purple corn.
Different chronicles also report that along the Peruvian coast prior to the arrival of Spaniards, fish was consumed with salt and ají.
Nevertheless, most historians agree that ceviche originated during colonial times in the area of present-day Peru.
The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.
Ceviche is easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party.
How To Cook Ceviche
The freshest ingredients make all the difference in this classic dish of Peru.
Ceviche is made with raw fish, and yes you can use shrimp.
The normal process of cooking food is by heating it which involves denaturing, which is a culinary term referring to the changing of the structure of the proteins in the food.
You may think of cooking as purely functional – When in fact there are several reasons Why We Cook.
Another way of denaturing a protein is to apply citric acid. Citrus juice can essentially denature the protein of raw fish.
Historically it was prepared using the citrus of bitter orange. Though most recipes use lime and lemon juices.
Firm-fleshed fish can be used to make ceviche. Such as cod, halibut, flounder, sole, scallops, lobster and shrimp.
If you eat fish regularly than you love making this Oven-Baked Pecan Crusted Salmon
Typically the fish is mixed with diced onion, tomato, cucumber, jalapeños, and cilantro.
Most Latin American countries though, have given ceviche their own touch of individuality by adding their own particular garnishes.
Though you can add whatever you like. Other cooks making this dish have added diced fruits such as pineapple, mango, and avocado.
If you like mangoes , you’ll love Peach and Mango Salsa – Which you could also add some shrimp too.
Serve with tortilla chips – corn on the cob – wrapped in warm corn tortillas or lettuce wraps.
Shrimp Ceviche
2 pounds raw shrimp
1/2 cup onion, chopped
1 jalapeño (ribs and seeds removed, then minced)
3/4 cup cucumber, diced
1 cup tomatoes, seeded and diced
3/4 cup cilantro, chopped
3/4 cup lime juice
1/2 cup lemon juice
Tortilla Chips (for serving)
• Place the raw shrimp in a bowl and pour the lime and lemon juices over the shrimp. Add salt to taste. Gently toss to coat.
• Cover and refrigerate for at least 30 minutes – up to 2 hours.
• Next, remove the shrimp from juice to a dry salad bowl. Add 1/4 cup of the juice (can add more as needed)
• Next add the onion, jalapeno, cucumber, tomatoes, and cilantro to shrimp and juice. Stir to combine (add more juice if needed).
• Serve chilled with tortilla chips. Or wrap in a warm tortilla with avocado slices.
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