Ceviche is a South American appetizer that has a growing popularity across the globe. With the popularization of the hors d’oeuvre, Chefs and grandmothers came up with different recipes for their own liking. Here is one:
What You Will Need:
- 1 kg of mahi-mahi (fresh, skinless and fillet)
- 3 pcs bell pepper (one of each color red, yellow and green)
- 1 large red onion
- 1 bunch cilantro ( about 5 stalks)
- 5 pcs jalapenos
- 5 pcs orange
- 5 pcs lemon
- 5 pcs lime
- 1 cup vinegar
- ½ cup granulated sugar
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 table spoon salt
Procedure:
- Thinly julienne the pepper, onions and mahi-mahi.
- Mince the cilantro and thinly slice the jalapeno.
- In a large bowl squeeze orange, lemon and lime together.
- Add vinegar, sugar, salt, pepper, chili flakes. Whisk all ingredients together until fully combined.
- Add the cilantro, jalapeno, onions, bell pepper and mahi-mahi.
- Chill and serve.
Optional: garnish with parsley or alfalfa sprouts.
Ceviche has a very long yet complicates past, there are so many stories revolving its history, and different versions of it. The most popular story is that Ceviche started in Peru during the Pre-Columbian coast civilization. It was during this time that Peruvians fish for their daily meals, with rich sources from the sea, salt was one the ingredients they are abundant of.
Ceviche is a type of side dish that does not need to be cooked, it is cured in passion fruit, tumbo and any other acidic fruit or juices. During the 16th century, the Spaniards and the Moors came to Peru, to Peru to conquer the land, they brought different kinds of fruits and other goods. One of the interesting pieces these conquistadors brought were citrus, bitter oranges, lemon and lime. They introduced it to the Peruvians and was later added as a main ingredient to the dish.
The original Peruvian Ceviche was made with fresh fish, choclo also known as giant Andean corn, red onions, aji limo, tomatoes, passion fruit and all other citruses.
It has been known that the Spaniards were the ones responsible for spreading the concept of the Ceviche to their conquered territories in the Central and South America and Caribbean. Although there are different kinds of Ceviche that can be found in Ecuador, Mexico, Panama, Bolivia, Columbia, and many other countries.
