By: Linda Dillon
Watch Linda’s video on how to make ceviche here: https://www.youtube.com/watch?v=Ty8pcrC-2Jk&feature=youtu.be
Ceviche is usually made from fresh raw fish that is cured in citrus juices; however, it can also be made with shrimp and/or octopus. Ceviche is very popular in the Pacific coastal regions of western Latin America and is often eaten as an appetizer. It is served everywhere from street stands to expensive restaurants.
The origin of ceviche is disputed between Peru and Ecuador, as both countries have an amazing variety of fish and shellfish, so it could easily have come from the ancient Inca civilizations of Peru and Ecuador. The technique of macerating raw fish and meat in vinegar, citrus and spices, this process is called escabeche and was brought to the Americas from Spain. It is also linked to the Muslim heritage in Spanish cuisine. However, there have been archeological records which suggest that ceviche may have been consumed in Peru and Ecuador nearly two thousand years ago.
Every Latin American country makes ceviche a bit differently, placing their own touch of individuality! For example, in Mexico, ceviche is topped with avocado, jalapeno, and hot sauce; Peruvian Ceviche is traditionally drier and served with cooked potato slices; while in Ecuador, ceviche is accompanied with fried green plantains or plantain chips called “chifles”, popcorn, and corn nuts. From experience, I have also noticed that in Ecuadorian ceviche, they include tomato sauce or ketchup for a sweet, tangy flavor and juice from an orange, which is uncommon in other countries when preparing ceviche.
Ingredients
· 1 lb. peeled shrimp
· 7-8 limes
· 1 cup fresh squeezed orange juice
· 1 chopped red onion
· 2-3 finely chopped tomatoes
· 2 tsp. finely chopped cilantro
· ½ cup ketchup
· 2 tsp. olive oil
· Salt & pepper to taste
Steps
1. Wash, peel and cook shrimp.
2. Chop up and mix onions, tomatoes, and cilantro.
3. Add lime juice, orange juice, ketchup, and olive oil.
4. Add the shrimp. Add salt & pepper to taste.
5. Let the mixture sit in the fridge for at least an hour.
6. Serve cold with plantain chips or popcorn.