Ceviche; It is a popular Latin American dish made by softening raw fish and seafood in an acidic fluid such as citrus juice with chiles, onions and herbs. It is quite popular in Central and South American countries.
Acid in marinating provides opaque to cook and offers an alternative to heat cooking by renaturing proteins in fish.
Which fish is done with Ceviche? Raw fish can be made of shellfish and shrimp. Hard or semi -hard -free white fish are preferred in fish selection.
Sea bass, orphosis, rockfish, cod, pin fish and tongue fish are considered suitable for Ceviche.
The word Ceviche refers to both food itself and the method of preparing it. And it is read as “Seevicii”.
In different countries in South and Central America, there are different spells for words; Some of the most common ones are Seviche or Cebiche. Each country makes food originating by using different fish or seafood, differentiating materials.
However, in general, Ceviche is done with raw fish, shellfish or shrimp. Usually some kind of citrus juice, usually contains lemon or lime. However, it may also contain oranges or other citrus fruits.
With Ceviche, fish undergoes some changes during normal cooking, such as color changing color without the use of heat, becoming opaque from translucent and becoming more tighter and exfoliation. Although it changes the color and texture of fish or seafood, it means that it does not change its flavor as it is used using heat, so it maintains its fresh, raw flavor.
Another thing that occurs when proteins are denaturated is the release of water, and when it comes to Ceviche, this means that the natural waters of the fish are released, where it is mixed with citrus juice and other components, forming a kind of delicious broth. This water is called Leche de Tigre, which is called tigre milk.
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Where’s the food? Ceviche is popular in Latin America. Peru is the most common in Mexico, Ecuador.
In Peru: Peru Ceviche is traditionally made with sea bass, combined with lemon juice, onion, red pepper, cooked sweet potato and corn cob.
In Ecuador: This variation is traditionally contained in a tomato -based sauce marinated shrimp with lemon juice, bitter oranges and salt, and served with fried corn -like fried corn grains.
In Mexico: Classic Mexican Ceviche, marinated in lemon juice Mahi-Mahi, Tilapia, Sea Bass, Red Fish, Sea comb and shrimp, as well as tomatoes, onions, coriander, tomatillos, avocado, olive and cucumber and tortilla is served with chips. .
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