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My first encounter with Ceviche was on a trip to Lima Peru. Ceviche which may be spelled as seviche or cebiche is believed to have originated in Peru, it is said that this dish has been handed down thru the ages, originating with the Inca Indians of South America. I have found that almost every country in Central and South America have a different variation on the making of Ceviche
Ceviche can be served as an appetizer or as a main course dish. Ceviche can be made in a variety of ways using many different fish or shellfish. Several dishes that I have tried have been made with Octopus or squid. The fish is so called “cooked” using the acidic juices of citrus juices instead of using heat.
In most restaurants and homes Ceviche is made in a large glass bowl and then served in glass dishes or even what look like a martini glass.
Here is a recipe that we have tried to make at home, when I am on the road I enjoy Ceviche “con mar” or with the sea, meaning it will have a mixture of Octopus or squid mixed with fish, at home not every one enjoys the taste of octopus or squid so we make our Ceviche with just the fish and shrimp. So if you want to experiment with a great tasting dish give the Ceviche a try. A great compliment to Ceviche is a Beachcomber Pete Margarita or ice cold beer.
Ingredients
1 ½ pound of Talapia or Grouper
½ pound of peeled shrimp
3 limes
1 small Serrano pepper
½ green pepper
½ red pepper
Fresh ground pepper
½ of sweet onion
4 cloves Garlic
Fresh parsley or celantro
1 tomatoe
Sea salt
1 celery
Instructions
First if you will want to cut the fish into ¼ inch squares. Add the peeled shrimp then take the limes and squeeze out the juice and place over the fish in a glass bowl. It is this juice that will cook the fish.
Take the peppers cilantro and celery and chop into small pieces. Go ahead and press the garlic. Place into a separate bowl and mix with olive oil. Add the salt and pepper o desired taste. Now combine the 2 bowls and mix the marinate sauce with the fish and lime juice. Let sit in the refrigerator for about 3 to 4 hours, mix again and serve.
The Ceviche may be served with corn chips or crackers over a bed of lettuce.
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