First of all, let's set the record straight on spelling. Accepted by the Royal Spanish Academy, it can be spelled cebiche, ceviche or seviche. We're sticking with ceviche for the sake of continuity. The origin of this dish is a constant battle between Peru, Ecuador, Chile and the Philippines, but since each country has its unique way of preparing it, we'll discuss the varieties and let you choose which one you'd like to make this summer!
Peruvians tend to not only cook their fish in lime, but they also add pickled vegetables, like onions, to the ceviche. Added crunch and flavor provide the dish with a nice finish. In Ecuador, "choclo" or fresh corn kernels are added to the ceviche, which balances out the tartness of the fish and citrus with a sweet pop of flavor. A favorite of many, Chilean ceviche sticks to the classic citrus flavors but adds a dash of a traditional Chilean spice, Merken. A mix of pulverized smoked peppers, cumin and coriander, it adds heat and smokiness to a rather citrus-based dish.
Remember, variety is the spice of life. Try a shrimp and avocado ceviche or even a spicy halibut ceviche. Better yet, go totally vegan and make a cauliflower ceviche! The possibilities are endless and the summer is just getting started, so on hot days when you don't want to turn on the grill, head to your local fishmonger and have a chat with them about what's the freshest that day. And then, make it a ceviche day!
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!