Why You Have to Try the Delicious Ceviche
Ceviche is a delicious and healthy dish usually made with fresh piece of fish, whitefish, or shrimp, mixed with either lemon or lime juice, and garnished with various fresh spices and vegetables. It is a traditional dish from the coastal regions, especially popular in Peru, Ecuador, Chiloé, and also Mexico. This dish is renowned as one of the most popular appetizers in Latin America, and due to its unique ingredients, ceviche can be a great alternative for those who don’t eat plants or seafood.
Simple Recipe
In order to make ceviche, the ingredients are easy to obtain: you only need a piece of fish, a few limes, onions, cilantro, jalapeno pepper, and salt. The preparation is also simple: cut the fish and onion into small cubes, mix them with the juice of the limes, Cilantto, and the spices; then, let the mixture rest in the fridge for about 10-15 minutes. When it’s ready, you can start serving the delicious ceviche in small portions with a nice splash of chili pepper on top.
Tips & Tricks
In order to make the most delicious ceviche, it is important to use only fresh fish, and make sure to let it rest in the fridge for enough time. For those who are curious, you can add a mix of different vegetables to your ceviche, such as tomatoes, lettuce, avocado, and bell peppers. This way, your ceviche will not only taste better, but also look more appetizing.
For an even more creative touch, you can try adding some herbs to the mix. Perhaps, you can add a bit of minced garlic and oregano, or some freshly cut coriander for a truly unique flavor. Remember to experiment and create your own recipe for ceviche!
FAQ
Q: What type of fish is used to make ceviche?
A: The most common type of fish used for ceviche is whitefish, but it can also be made with other types fish such as shrimp, mahi-mahi, or even salmon.
Q: How long can I keep the ceviche in the fridge?
A: The ceviche should ideally be eaten as soon as it is ready, but it can also be kept in the fridge for up to 12 hours. However, it is not recommended to keep the ceviche longer than that in order to avoid its spoilage.
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