Ceviche is a great type of seafood. Nobody knows for sure whether it actually comes from Peru or Ecuador, but this dish is very famous in Mexico. If you like Mexican food, then you will certainly enjoy this delicious ceviche. Here is how ceviche is eaten and prepared in different Latino countries.
Central and South America
Since ceviche is a traditional Latin American dish, Peruvians serve it with corn on the cob or cold sweet potatoes. This ceviche is made with chunks of raw fish marinated in lemon juice, lime juice or bitter orange juice. Chilli, sliced onion, salt and pepper are often added and maybe some garlic, chilli rocoto or olive oil.
Chilean ceviche are made with Patagonian tootfish or halibut. Lime and grapefruit juices are used for the marinade and minced chillies and garlic are also added. Cilantro and fresh mint are other popular ingredients.
Cuban ceviche is served using mahi mahi, salt, green bell pepper, allspice, habanero pepper, onion and lime juice.
Costa Rican ceviche is spiced with salt, pepper, onions, minced peppers, cilantro, and lime juice. Tabasco sauce and ketchup might also be served with it.
Ceviche Outside the Americas
Raw fish is cubed and marinated in calamansi juice or vinegar in the Philippines. Onions, garlic, tomato, peppers, and ginger are added for flavour. A lot of people do not know that ceviche is also served in the Philippines, although the style is different from the Mexican and South American recipes because of the ginger.
Ceviche is very popular in Mexico and it is one of the traditional Mexican foods you might see on a menu if you visit Mexico, especially in the coastal resort areas. The Mexican Ceviche can be made with shrimp, crab, tuna or another kind of fish and chilies, nopales, passion fruit, tabasco sauce, lime juice, and bell peppers.
Fans of Mexican foods will absolutely adore these variations of ceviche. Regardless of the way it is made, it will surely satisfy your every taste bud. Yum!