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A symbol of light healthy food.

Ceviche, cebiche, seviche, sebiche: no matter how it’s spelled or pronounced around the world, it’s a real favourite, and something you need to work to master. The dish is based on sashimi quality raw fish marinated in citrus juice to partially “cook”.


In Lima, Peru cevicherias are everywhere: next to the beach, in small and large restaurants, or in little tents on the street. Some are hidden behind closed doors, even in garages used illegally as restaurants. Everywhere in Lima ceviche is part of everyday life.


There are two schools of thought on how long the fish should be marinated in the citrus juice. In Mexico the fish was traditionally marinated overnight, however, new wave chefs are using much shorter times. In Peru it is served after a 30-second bath and eaten immediately in its almost raw state. In the Pacific Islands coconut milk is added to the citrus mixture, which creates a dish known as Ika Mata.


Even a short marinating time means the proteins on the surface of the fish coagulate slightly and the fish appears to “cook”. The shorter marination times allow the fish to be almost raw, like sashimi, when served.


In a good ceviche the texture of the fish is primary with the citrus, onions and chili present but not dominating.


The biggest mistake you can make is to allow the acid of the lime juice to dominate.

- Mexican Ceviche click HERE

- Pacific Island Ceviche click HERE
- Peruvian Ceviche click HERE

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