Peruvian ceviche

Mexican Ceviche

Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood salad, popular in many Latin American countries. Peru (Perú Piruw Piruw officially the Republic of Peru ( reˈpuβlika del peˈɾu is a country in western South America. Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of

Origin

One theory suggests that the Ceviche got its name from the Quechua word "siwichi". Quechua ( Runa Simi) is a Native American language of South America. However, it is more likely for the name to be a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj". Cognates in Linguistics are words that have a common origin They may occur within a language such as shirt and skirt as two English words descended from Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language 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. Denaturation is a process in which Proteins or Nucleic acids lose their structure (tertiary structure by application of some external stress or compound for 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 will 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. Peru (Perú Piruw Piruw officially the Republic of Peru ( reˈpuβlika del peˈɾu is a country in western South America. 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. The Inca Empire (or Inka Empire) was the largest empire in Pre-Columbian America. Chicha is a term used in some regions of Latin America for several varieties of fermented beverages, particularly those derived from Maize, but which also 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. Peru (Perú Piruw Piruw officially the Republic of Peru ( reˈpuβlika del peˈɾu is a country in western South America. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow For the fruit known as "Chinese Bitter Orange" see Trifoliate orange. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The rocoto, or locoto ( Capsicum pubescens) is a medium sized round Chili pepper common in Peru, Bolivia and Ecuador 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). The sweet potato ( Ipomoea batatas) is a Dicotyledonous plant which belongs to the family Convolvulaceae The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Seaweed is a loose colloquial term encompassing macroscopic Multicellular, benthic marine Algae. There are many regional variations. A specialty of the traditional central coast (i. e. , Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Lima is the Capital and largest city of Peru. It is located in the valleys of the Chillón, Rímac and Lurín rivers on a coast overlooking Trujillo, in northwestern Peru, is the capital of the La Libertad Region, and the third largest city in Peru. 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).

Peruvian Ceviche (La Punta - Callao)

In Ecuador, especially in the Quiteño tradition, shrimp ceviche tends to be made with ketchup or some tomato sauce. For a topic outline on this subject see List of basic Ecuador topics. 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. Clam is a word which can be used for all some or only a few Species of Bivalve Mollusks the word is a Common name which has 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. Chile, officially the Republic of Chile ( Spanish:) is a country in South America occupying a long and narrow Coastal strip wedged between the A halibut is a type of Flatfish The Patagonian toothfish (Dissostichus eleginoides is a fish found Often fresh mint and cilantro are also added.

In Mexico and other parts of Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Tostada is a Spanish word translating to "toasted" in English and in Latin American cuisine, refers to a flat Tortilla that is toasted Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh The Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus. Mackerel is a common name applied to a number of different species of Fish, mostly but not exclusively from the family Scombridae. The ingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The avocado ( Persea americana) (from Nahuatl āhuacatl) also known as aguacate ( Spanish) butter pear or Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Tomatoes are often added to the preparation. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family

In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes coriander. Panama, officially the Republic of Panama (República de Panamá) is the southernmost country of Central America. The Scotch Bonnet ( Capsicum chinense Jacq is a variety of Chilli pepper similar to and of the same species as the Habanero. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. 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. The True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh In Cuba, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habañero pepper, and a touch of allspice. The Republic of Cuba (ˈkjuːbə or) consists of the island of Cuba (the largest and second-most populous island of the Greater Antilles) Isla de la The Mahimahi (in Hawaiian Coryphaena hippurus, also known as common dolphin-fish, dorado maverikos, or lampuki (in Maltese Allspice, also called Jamaica pepper,"Kurundu" Myrtle pepper, pimento, or newspice, is a Spice which is the dried unripe Squid and tuna are also popular. Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus.

Ceviche from Costa Rica

In Costa Rica, preparation involves the marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. Costa Rica, officially the Republic of Costa Rica ( Spanish: Costa Rica or República de Costa Rica,) is a Country in 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. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tabasco is a state in Mexico. It is bordered by the states of Veracruz to the west Chiapas to the south and Campeche to the The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular. The Mahimahi (in Hawaiian Coryphaena hippurus, also known as common dolphin-fish, dorado maverikos, or lampuki (in Maltese Sharks ( Superorder Selachimorpha) are a type of Fish with a full cartilaginous Skeleton and a highly streamlined body Marlin, Istiophoridae, is a member of a larger grouping of marine Fishes known as "billfish" of which several are popular in Big-game fishing

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 Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP The most common fish used is Spanish mackerel, but Filipinos make kinilaw from many other types of seafood, including oysters, shrimp, and whitebait. The Atlantic Spanish mackerel, Scomberomorus maculatus, is a migratory species of Mackerel that swimsto northern Gulf of Mexico in spring return to

Since it is 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). The Manila galleons or Manila-Acapulco galleons ( Galeones de Manila-Acapulco) were Spanish trading Ships that sailed once or twice

External links

• Peru Taste - Cevicherias

See also

• Kelaguen