Ceviche is a dish that is prepared with fish or raw seafood cut into pieces with lemon juice, chopped onions, chili and salt added. It is accompanied with sweet potato, corn, mountain range food or side dishes.
Where does the name ceviche come from? Some claim that ceviche stems from the Quechua word siwichi, which means “tender fish,” others claim that it comes from the word viche of the ancient Chibcha language, which also means “tender.” Ceviche is also spelled cebiche, sebiche or seviche. Some people believe that the word ceviche originates from the word “bait” in its etymological meaning of food or delicacy, as it was used until the sixteenth century.
During the 19th century, it was common for recipes to be written with the spelling seviche or sebiche. There are some people who maintain that the word ceviche comes from the word escabeche of Arab origin (al-sikbaj) in which meat is marinated and cooked in vinegar and then cooled overnight or longer.
Origin of Ceviche
Ceviche is currently considered as a cultural heritage of Peru. In general, it is known that on the coasts of Tumbes, Piura, Trujillo and Lima, the ancient natives had the habit of eating raw fish. With the arrival of the Spaniards, new ingredients were introduced such as onion, sour orange and lemon, which were used in the preparation of raw fish. Over time, the dishes became common with the name ceviche.
Ceviche in Mexican cuisine is a dish prepared mainly with raw fish marinated in lemon juice and seasoned with different ingredients. It can also carry other key elements such as shrimp, clam, octopus or crab, and is a specialty of the coasts of the Gulf of Mexico, where it is eaten with assiduity. Ceviche is eaten in many places of the Mexican Republic as a snack or entrée, and in each region has its different preparation mode.
In some parts, ingredients such as onion, tomato and cilantro are added, but also oregano. In others, chefs add olives or vegetables in vinegar. There is a type of ceviche prepared with ketchup and serrano sauce, or with red tomato, jalapeño pepper, orange juice and olive oil—above all, with a fish of high quality, suitable for these types of preparations.
Señor Sol Shrimp Ceviche Recipe:
- 2 pounds shrimp skinned and headless
- 1 cup lemon juice
- ½ kg tomato
- 2 or 3 cucumbers
- 1 medium/large onion
- 2 jalapeño peppers deveined
- salt and pepper
NOTE: Chop all the vegetables into small bits, mix all the ingredients, add salt and pepper to taste, stir and it is ready.
SEÑOR SOL Mexican restaurant is in Wyoming, Michigan.
It offers you a list of different types of ceviche which are freshly prepared after being ordered: shrimp; soy meat; carrot; quinoa; cauliflower; fish; or mixed seafood.
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