Although there are days when it doesn't seem like it, we are in summer, and this is the best time to eat ceviche. Undoubtedly, this Latin American specialty has traveled around the world for its flavor and freshness, and today we want to tell you what ingredients it should include, how it should be prepared, and the most common mistakes that occur when preparing it. This is everything you need to know about ceviche.

Definition

Ceviche is a seafood product such as fish or shrimp that is cooked in the juice of some citrus fruit, usually lime. This is the base, and from here different variants emerge depending on the region where it is prepared. What is certain is that, although ceviche is easy to prepare, it is an extremely complex dish in terms of balancing flavors and textures.

 

Types

Peruvian

This is the flagship dish of this South American country. There, it is prepared with white fish, usually corvina, and it is cooked in lime juice. It is accompanied by lettuce, raw corn, toasted corn, sweet potato, and boiled cassava. It is also garnished with red and yellow chili peppers and pickled red onion.

Mexican

In Mexico, we prepare it in cocktail glasses or on top of a tostada. We use shrimp, octopus, and various fish. The cocktail version in red sauce made from ketchup and Tabasco is typically Mexican and rarely seen in other countries.

Panamanian

This is very similar to the Peruvian version, but it includes coarse sea salt, habanero peppers, and celery to play with spiciness and freshness. In addition to using fish and octopus, they also make it with squid.

Cuban

In Cuba, ceviche is usually made with mahi-mahi, cuttlefish, or tuna. It is served, like the others, with lime juice in addition to onion, cilantro, and green pepper for texture and color.

Ecuadorian

In Ecuador, they prefer their shrimp ceviche and serve it with a tomato sauce to give it a more bitter flavor. One of the most popular versions is made with lime, salt, pepper, and the juice that fresh shrimp release.

Common mistakes when preparing ceviche

Using frozen fish or seafood This is the biggest crime; ceviche is synonymous with freshness and should never, ever be prepared with frozen products that kill the flavor.

Using a juicer

Try squeezing the lime by hand; this way, you will only get the juice. If you use a juicer, it will also release some of the resin that will make your ceviche bitter.

Letting it marinate

The lime is the last ingredient that should touch the dish. If you let the ceviche cook in the citrus for too long, the meat will become tough. Add the lime, stir for a minute, and serve immediately.

Overdoing with too many ingredients

For experts, ceviche only has five ingredients: fish, lime, onion, chili, and salt. This is a dish where less is more.

Storing

Ceviche is eaten fresh; it should not be refrigerated or stored. Try not to make too much so that there are no leftovers.  

Recipes

To finish, we leave you three delicious recipes so you can make your own ceviche at home: Peruvian Sole Ceviche http://www.kiwilimon.com/receta/pescados-y-mariscos/cebiche-de-lenguado-peruano Red Snapper Ceviche with Peppers http://www.kiwilimon.com/receta/pescados-y-mariscos/ceviche-de-huachinango-con-pimientos Squid and Octopus Ceviche http://www.kiwilimon.com/receta/pescados-y-mariscos/ceviches/ceviche-de-calamar-y-pulpo