History
Ceviche is a dish that originates from the coastal regions of Latin America, particularly Peru, where it is considered a national dish. The roots of ceviche can be traced back over 2,000 years to the Moche civilization in Peru, who marinated their fish with fermented fruit juice. When Spanish conquistadors arrived in the 16th century, they introduced citrus fruits such as limes and lemons, which became essential ingredients in modern ceviche. The dish has since spread throughout Latin America, with each region adding its own unique twists and ingredients.
Recipe for Ceviche
Ingredients
- 1 pound fresh fish fillets (such as sea bass, snapper, or tilapia), cut into 1/2-inch cubes
- 1 cup fresh lime juice (about 8-10 limes)
- 1/2 cup fresh lemon juice (about 4-5 lemons)
- 1 small red onion, finely sliced
- 1-2 jalapeño peppers, seeded and finely chopped
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 cup diced avocado
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- Prepare the Fish:
- Ensure the fish is very fresh and properly cleaned. Cut the fish fillets into 1/2-inch cubes and place them in a large, non-reactive bowl (glass or ceramic).
- Marinate the Fish:
- Pour the fresh lime and lemon juice over the fish, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours, or until the fish turns opaque and firm, indicating it is “cooked” by the citrus juice.
- Prepare the Vegetables:
- While the fish is marinating, prepare the vegetables. Finely slice the red onion, seed and chop the jalapeño peppers, dice the tomatoes, cucumber, and avocado, and chop the fresh cilantro.
- Combine Ingredients:
- Once the fish is ready, drain off some of the excess marinade, leaving a little juice to keep the ceviche moist. Add the sliced red onion, chopped jalapeño, diced tomatoes, cucumber, avocado, and cilantro to the bowl with the fish. Gently toss to combine.
- Season:
- Season the ceviche with salt and pepper to taste. Adjust the amount of jalapeño based on your preferred level of spiciness.
- Chill:
- Allow the ceviche to chill in the refrigerator for an additional 15-20 minutes to let the flavors meld together.
- Serve:
- Serve the ceviche chilled, accompanied by tortilla chips or tostadas. Garnish with additional cilantro or lime wedges if desired.
Enjoy your homemade Ceviche, a refreshing and zesty dish that brings the vibrant flavors of Latin America to your table!
