Ceviches are a fun, light option for serving fresh fish, which (probably) originated in Peru. You can think of it as a salsa of sorts – acidic juice, small chunks or strips of fish or shellfish, plus herbs and/or spices and some vegetables. The Spanish influence is clear, though many ceviches also include South American ingredients such as corn and plantain chips.
Like salsas, they can be varied in countless ways. Unlike salsas, they don’t keep and should always be served fresh, and with the freshest fish possible; the acid in the dish will brown the fish, “cooking” it in a sense, but fish used in a ceviche should always be edible raw (or lightly cooked, as with the shrimp in the first recipe.)
Today’s first link comes via one of my new favorite things, that being the folks at Spicy Foods (https://twitter.com/SpicyFoods). Check them out – it’s worth the price of clicking just to see the facial expression in their profile pic. This one’s a latin dish – gorgeous barely-cooked shrimp, tomatoes and habanero and onion, and cilantro and other spices; closer to the traditional Peruvian ceviches than the second.
Gorgeous flavors and colors, and the flavors will mix together if you let the mixture sit for a little while after everything is combined (step 4).
Here’s another, this time from Food Republic. This one’s going to take a trip to a specialty store, unless you already have jackfruit and prawn crackers in your larder. But the smooth, remarkable flavor of the hamachi combines really well with the bright tropical taste of the jackfruit and the punch of the jalapeno. The jackfruit/lime/jalapeno/fish sauce/mint combination makes this similar to some Vietnamese and Thai salads and dressings; a tremendous, complex flavor combination from a small number of ingredients.
Have a favorite ceviche recipe? Want to challenge me to use a certain ingredient in a ceviche recipe in a future post? Please feel free to share links and thoughts and challenges here!