Seviche is a dish made of raw fish marinated in citrus juices and herbs, with lime being the most popular citrus fruit used. Its origins are debated, but it likely originated in Spain and was popular among sailors due to the availability of fish and citrus. The acidic juice in the marinade cooks the fish through a chemical reaction, and it is often served as an appetizer in restaurants. Fresh fish is cut into pieces and marinated in lime juice, onions, green pepper, chili, and cilantro for a few hours. Some variations call for a blend of fruit juices and herbs.
Seviche, also called ceviche and cebiche, are chunks of raw fish that have been marinated in citrus juices and herbs. Lime is the most popular citrus fruit used in this dish. The acidic juice added to it actually cooks the fish by causing a chemical reaction. The origins of the recipe have been widely debated, but what is known is that there are several variations around the world. It is often served as an appetizer in restaurants.
It seems likely that the dish originated in Spain because nearly every area where the Spanish were active — such as the country’s colonies — has its own version of seviche. It may very well have been developed by Spanish sailors, who used items aboard their ships to prepare food. The ingredients would have been available because the ships could get fish as they sailed and were often well stocked with citrus because the fruit is a potent weapon against scurvy.
Scurvy is a disease that often plagued sailors long ago and is caused by a deficiency of vitamin C and ascorbic acid. Its symptoms may include bleeding from the mucous membranes, patches on the skin, spongy gums and tooth loss. Ascorbic acid is a sugar acid that has antioxidant properties and is present in most citrus fruits.
When raw fish is mixed with citrus juice, it undergoes a chemical change. The pulp, which is usually translucent when raw, becomes opaque. Ascorbic acid also tenderizes meat, which is why it is often used in marinades for other proteins as well. Through this process, the fish is cooked without actually using any heat or fire, and this may have been very popular and convenient on board a ship.
To prepare a seviche, fresh fish is cut into pieces. It is imperative that the fish is as fresh as possible, because even when prepared it is still technically raw. The most popular types of fish used in seviche recipes are sole and red snapper. Typically, a marinade is made by combining lime juice, onions, green pepper, chili, and cilantro. Place the fish in a non-metallic dish and be sure to cover it completely with the lime juice marinade. Leave to marinate for a few hours. Shellfish are sometimes used in a seviche, but are often steamed and refrigerated before being added to the marinade. It is often allowed to soak in the lime juice for about an hour because it has been pre-cooked.
Some marinated sevicas call for a blend of fruit juices. For example, lemon and lime juices can be mixed with chopped red onion and diced tomatoes. Oregano is a good herb for this seviche marinade because it pairs well with lemon and tomato. If you want a spicy flavor, you can add a little chili sauce to give it heat.
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