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Encyclopedia > Ceviche
Peruvian ceviche
Mexican Ceviche

Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood salad, popular in many Latin American countries. Image File history File links Metadata Size of this preview: 800 × 580 pixelsFull resolution‎ (2,426 × 1,760 pixels, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 580 pixelsFull resolution‎ (2,426 × 1,760 pixels, file size: 1. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 772 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Ceviche ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 772 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Ceviche ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Spaghetti with seafood (Spaghetti allo scoglio). ... This article deals with food. ...

Contents

Origin

One theory suggests that the Ceviche got its name from the Quechua word "siwichi". However, it is more likely that the name is a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj". Another theory suggests that its name comes from the word Cebo, the name given to the Corvina fish by black Peruvians. It has been suggested that this article or section be merged with Quechuan languages. ... Look up cognate in Wiktionary, the free dictionary. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Arabic redirects here. ...


Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate for as long as it takes to mix the ingredients, serve and carry to the table. Irreversible egg protein denaturation and loss of solubility, caused by the high temperature (while cooking it) Denaturation is the alteration of a protein or nucleic acids shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no...


The ceviche itself derives from many different cultures that settled in Peru. In ancient Peru, the Mochica prepared a similar dish using a fermented liquid from a local fruit called "tumbo" (Latin: Passiflora mollisima). During the time of the Inca Empire, the plate was bathed in chicha. Later, with the arrival of the Spaniards, lemons and onions (classic mediterranean ingredients) were added to the marinade recipe. Moreover, some variations of the dish have a distinct Japanese culinary influence. A mix of all these things is what made the original dish. For the a general view of Inca civilisation, people and culture, see Incas. ... Chicha served with pipeño Chicha is a Spanish word for any variety of fermented beverage. ... The Spanish people or Spaniards are an ethnic group native to Spain, in southwestern Europe, who are primarily descended from the autochthonous pre-Indo-European Euskaldunak, Latin, Visigothic, Celtic and Moorish peoples. ...


Variations

In Peru, ceviche is composed of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed). There are many regional variations. A specialty of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (sea bass) or lenguado (sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed key lime juice, sliced onions, salt and chile (ají limo or rocoto). For other uses, see Fish (disambiguation). ... Binomial name Citrus X aurantifolia {{{author}}} Limes cut in half Lime (Citrus X aurantifolia) is a citrus tree originating from the Malay Achipelago. ... Binomial name Citrus aurantium L. The bitter orange, refers to a citrus tree (Citrus aurantium) and its fruit. ... For other uses, see Onion (disambiguation). ... Rocoto peppers A Manzano pepper plant with ripe pods Rocoto flower bud with lots of Trichomes, characteristic that gives this species its name. ... Binomial name (L.) Lam. ... For other uses, see Potato (disambiguation). ... Ascophyllum nodosum exposed to the sun in Nova Scotia, Canada Dead Mans Fingers (Codium fragile) off Massachusetts coast For the band, see; Seaweed (band) For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... This article is about Lima, Peru. ... Motto: La Ciudad de la Eterna Primavera (The City of Eternal Spring) Location in Peru Coordinates: Country Peru Region La Libertad Province Trujillo Province Founded 6 December 1534 Government  - Type Democracy  - Mayor César Acuña Peralta Area  - City 1,768. ...

Peruvian Ceviche (La Punta - Callao)

In Ecuador, especially in the Quiteño tradition, shrimp ceviche tends to be made with ketchup or tomato sauce. The Manabí style, made with lime juice, salt and the juice provided by the shrimp itself is very popular. Occasionally one can find ceviche made with clam. It is served in a bowl with toasted corn kernels as a side dish (plantains and pop corn are alsotypical ceviche side dishes). Sea bass, octopus and crab ceviches are also common in Ecuador. A spondylus ceviche, a delicate clam only found in certain parts of the Manabí province, is a rare treat. The Incas referred to the spondylus as the food from the gods. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution‎ (1,632 × 1,224 pixels, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution‎ (1,632 × 1,224 pixels, file size: 1. ... For other uses, see Clam (disambiguation). ...


In Chile, ceviche is often made with fillets of halibut or Chilean sea bass, and marinated in lime and grapefruit juices, as well as finely minced garlic and red chile peppers. Often fresh mint and cilantro are added. This article is about the flatfish species; for the United States Navy ships named Halibut see USS Halibut. ... The Patagonian Toothfish (Dissostichus eleginoides) is a large, slender fish found in the cold, temperate waters (from 50 to 3850m) of the Southern Atlantic, Southern Pacific, Indian and Southern Oceans on seamounts and continental shelves around most sub-Antarctic islands. ...


In Mexico and other parts of Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The marinadeingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Tomatoes are often added to the preparation. For other uses, see Central America (disambiguation). ... Look up Cracker in Wiktionary, the free dictionary. ... Tostada is a Spanish word translating to toasted in English and, in Mexican cuisine, refers to a flat tortilla that is toasted or deep fried. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For other uses, see Octopus (disambiguation). ... For other uses, see Squid (disambiguation). ... For other uses, see Tuna (disambiguation). ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... This article is about common table salt. ... This article is about the fruit. ... For other uses, see Onion (disambiguation). ... Binomial name Mill. ... For other uses, see Coriander (disambiguation). ... This article is about the herb. ... For other uses, see Tomato (disambiguation). ...


In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes coriander. Ceviche de corvina (white sea bass) is very popular and served as an appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp. In Cuba, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habañero pepper, and a touch of allspice. Squid and tuna are also popular. Scotch Bonnet peppers in a Caribbean market Scotch Bonnet The Scotch Bonnet (Capsicum chinense Jacq. ... For other uses, see Coriander (disambiguation). ... For other uses, see Octopus (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Binomial name Coryphaena hippurus Linnaeus, 1758 The Mahi-mahi (Coryphaena hippurus), also known as dolphin fish or dorado, are a species of surface-dwelling fish found in tropical and subtropical waters. ... For the feminine form of the Spanish word Habanero, see Habanera. ... Binomial name (L.) Merr. ... For other uses, see Squid (disambiguation). ... For other uses, see Tuna (disambiguation). ...

Ceviche from Costa Rica

In Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular. Image File history File links Ceviche_CR.jpg‎ I, the creator of this work, hereby release it into the public domain. ... Image File history File links Ceviche_CR.jpg‎ I, the creator of this work, hereby release it into the public domain. ... For other uses, see Ketchup (disambiguation). ... This article is about the Mexican state of Tabasco. ... Binomial name Coryphaena hippurus Linnaeus, 1758 The Mahi-mahi (Coryphaena hippurus), also known as dolphin fish or dorado, are a species of surface-dwelling fish found in tropical and subtropical waters. ... For other uses, see Shark (disambiguation). ... For other uses, see Marlin (disambiguation). ...


In the Philippines, ceviche is known as kinilaw or kilawin, and is prepared in a very similar fashion to the Latin American style: the raw fish is marinated in white coco vinegar, calamansi lime juice, chillies, onions, bell peppers, salt and julienned fresh ginger. The most common fish used is Spanish mackerel, but Filipinos make kinilaw from many other types of seafood, including oysters, shrimp, and whitebait. Wikipedia does not have an article with this exact name. ... Binomial name Scomberomorus maculatus (Couch, 1832) The Atlantic Spanish mackerel, Scomberomorus maculatus, is a migratory species of mackerel that moves to northern Gulf of Mexico in spring, return to south Florida in eastern gulf, and to Mexico in western gulf in fall. ...


Since it is an ancient and rather quintessential Pacific Islander food, some food historians have theorized that ceviche may have originated in the Philippines and was brought to Mexico and Latin America some time during the 250-year Manila-Acapulco Galleon Trade (from 1565 to 1815).[citation needed] A painting of a Spanish galleon. ...


External links

  • Cebichería Don Lucho (Spanish)
  • Peru Taste - Cevicherias

See also

Wikibooks' Cookbook has more about this subject:
Ceviche of Shrimp and Sea Bass
Wikibooks' Cookbook has more about this subject:
Wikimedia Commons has media related to:
Ceviche
Kelaguen is a dish from Guam eaten as either a salad or a main dish. ... Image File history File links Wikibooks-logo-en. ... Image File history File links Wikibooks-logo-en. ...

  Results from FactBites:
 
How to make ceviche/seviche/cebiche (351 words)
Ceviche, seviche, or cebiche — your choice — is almost a cuisine in its own right.
Ceviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus, and onion, chili, tomato, pepper and/or cilantro, and is often served as an appetizer or light meal.
We have some fans of scallop ceviche in the office here, although shellfish is usually cooked briefly first (blanched) and oiled before going into the lime juice, as the acid tends to break down its texture if it is raw.
Ceviche - Wikipedia, the free encyclopedia (658 words)
Ceviche, cebiche, or seviche is a dish of Peruvian origin - a kind of seafood salad.
Ceviche is also prepared with cooked shellfish (shrimp, mussels) (ceviche mixto) as well as cooked octopus (ceviche de pulpo).
Most ceviches from the north are accompanied by chifles (fried banana flakes) basically the old city of Piura and Tumbes and spiced up in zarandaja beans in the Lambayeque version.
  More results at FactBites »

 
 

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