Mexican cuisine is known for its unique dishes, but none are quite like ceviche. Even among seafood dishes, ceviche is unique. Popular in Mexico and Latin America (and at restaurants that serve those cuisines), ceviche is a raw seafood dish marinated in a citrus-based sauce. There are multiple variations, but the most common version is shrimp marinated in a mixture of lime juice, cilantro, onions, and jalpeños or chili peppers. This marinade is what makes ceviche unique. It is often described as raw seafood, but that’s not quite accurate. It’s true that the fish or shrimp isn’t grilled or fried, but that doesn’t mean it’s uncooked. In fact, the citric acid in the marinade breaks down the proteins in the fish or shrimp, cooking it without heat.
There’s a lot to know about ceviche! Read all about it here, and then wow your friends when you visit your favorite Mexican restaurants.
Origins of Ceviche
We don’t know the exact origins of ceviche. However, it most likely originated in Peru with the Moche people, who inhabited the northern coast of Peru from around 100 AD to 800 AD. Ceviche is still a popular dish in Peru today and is also enjoyed in many other Latin American countries.
Variations of Ceviche
Nearly every region that serves ceviche has its own preparation method. For example, in Peru, it is typically made with fresh fish, such as sea bass or corvina. In Ecuador, it is often made with shrimp or langostino. In Mexico, ceviche is sometimes made with octopus or squid, although restaurants in the US tend to use shrimp because it is more popular and easier to get.
Health Benefits of Ceviche
Ceviche is a healthy dish low in calories and fat. It is also a good source of protein, omega-3 fatty acids, and vitamins. The citrus juice in ceviche also helps break down the proteins in the seafood, making it easier to digest.
How to Make Ceviche
Ceviche is a relatively easy dish to make. The most important thing is to use fresh, high-quality seafood. The fish or shrimp should be cut into small pieces and marinated in a mixture of lime juice, cilantro, onions, and chili peppers for at least 30 minutes but no longer than two hours. If the marinating time is too short, the citric acid will not have enough time to react, and the flavors can’t sink into the fish. Too long, and the dish becomes overly acidic and unpleasant tasting.
Amherst Mexican Restaurants | Monarquia
If you’re looking for something different to try at your favorite Mexican restaurants, come to Monarquia and try our ceviche! We serve out shrimp ceviche with cilantro, jalapeños, and pico de gallo. It’s unique, satisfying, and flavorful!