Ceviche

Ceviche (also Cebiche or Seviche ) is a dish that originates from Peru and has become widespread in many parts of Latin America.

Ceviche is in its original form of chopped, raw fish of different varieties, which is marinated for about 15 minutes in lime juice. Add sliced ​​red onions and in some recipes Rocoto, a very sharp, paprika -like vegetable from Peru, are mixed with the fish. Chemically, it is due to the presence of lime in the citric acid denaturation of the protein, unlike cooking.

Depending on the country, variations of the recipe have developed. Thus, a variety of seafood as well Conchas Negras can be added in addition, then what is called Ceviche Mixto. In his best-known form of pre-cooked shrimp, boiled fish or alternatively Palm hearts are used. Other ingredients include mainly vegetables onions, celery, coriander leaves and chillies. In Peru, ceviche is served with sweet potatoes, roasted corn or yuca in Ecuador, for example, it is served with roasted corn, plantain chips and popcorn. In Peru, the lime juice with Aji is ( molido - mashed ), a special kind of chili, flavored. In Chile, often chopped tomatoes are added.