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Peruvian ceviche involves marinating seafood in citrus juice, onion, and aji chili. Fresh seafood is preferred and can be served with tortillas or root vegetables. Other Latin American dishes offer similar flavors.
Although the raw fish dish known as ceviche is thought to have originated with the indigenous people of Latin America, it has spread throughout the world. Perhaps nowhere has this preparation been more embraced than in the coastal country of Peru, which wars with Ecuador where exactly this dish was first prepared. Peruvian seafood, so announced that it is celebrated on June 28, involves marinating most seafood in the citrus juice of oranges, lemons or limes, as well as tough onion and the Peruvian chili known as aji. This cleanses the fish of bacteria, while delivering well-rounded flavor and texture without adding heat.
Although certain types of fish are regularly set aside for Peruvian ceviche fish, most species are welcome. Some of the more traditional choices are cod, trout and sea bass, called corvina by the locals. Another popular option is using shellfish such as peeled shrimp and adding tomato juice for a complementary twist. These are just some of the options. Just like Japanese sushi – if it can be caught, it’s probably suitable for ceviche.
Peruvian seafood starts with fresh seafood, preferably caught that morning off the hook. Fish caught with nets may have damage to the flesh or even the flesh underneath. Most public health authorities warn of several types of bacterial agents that could be transmitted by consuming ceviche, if it is not prepared with fresh seafood. This could also be transmitted when using fresh seafood, if the acidic marinade is not long enough and bacteria can form on the fish before serving.
After cutting it into cubes or strips, the meat for a cold Peruvian fish dish is marinated in the juice for a period of at least 10 minutes or up to several hours in the refrigerator. Citrus juice isn’t just with fish. Chefs will add diced onions, aji pepper, salt and pepper, minced garlic, and fresh herbs such as mint or coriander. This profile is capable of hitting many quadrants of the taste buds.
Some serve Peruvian fish alongside hard corn tortillas or a medley of cooked root vegetables such as carrots and potatoes that is similarly spiced. These combinations make the dish a more substantial meal. For an appetizer, it is common to find Peruvian seafood served in a martini glass.
Those who prefer their seafood really cooked can get the same kind of flavors in some other types of Latin American dishes. Escabeche cooks or fries the fish, but uses a sauce made with the same types of ingredients as ceviche. Another iteration is the Peruvian chowder, which adds a stock of fish or clams and perhaps a more diverse blend of seafood and vegetables.
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