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  • Dean Betts

Ceviche

Updated: Aug 4, 2021

Ceviche, cebiche, seviche, sebiche, no matter how it's spelled or pronounced around the world, it’s a real real favourite, and something something simple 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.


The origins of ceviche are controversial, but it's generally agreed that it was first created by fishermen. Peruvian ceviche is a product of many influences: fish from the Peruvian sea; limes of the type grown on the north coast of Peru, originally from Asia, red onions brought to South America by the Spaniards; and chillies from the Andes and the rainforest.


There are two schools of thought on how long the fish should be marinated in the citrus juice. in MEXICO the fish was traditionally marinaded overnight, however new wave chefs are using much shorter times. In Peru it is served after a 30 second bath and eaten immediately in it’s almost raw state. In the Pacific Islands coconut milk is added the citrus juice 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 fish is primary, with the citrus, onions and chilli present but not dominating.


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

For Mexican Ceviche click HERE

For Pacific Island Ceviche click HERE

For Peruvian Ceviche click HERE

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