There are different types of ceviche, one for every taste. Learn a little more about this fresh, vibrant dish with many possibilities.
Ceviche is also known as cebiche, seviche or sebiche, depending on the region where you consume it; However, it always refers to the same type of seafood dish, a meal with seafood or fish, simply delicious and refreshing.
There are different types of ceviche, depending on the ingredients that are used, there are countless combinations that can be made, but the base is always the same, fish or shellfish seasoned with citrus and some spices and extra fresh ingredients, such as tomatoes and coriander between others.
It’s a recipe whose origins are somewhat uncertain, although most people agree that it began to be prepared in the coastal areas of some Latin American countries.
Different types of ceviche are served cold or at room temperature and generally carry raw fish or shellfish, cooked with a lemon or lime preparation, although some fairly common variants incorporate previously cooked fish or shellfish.
CEVICHE´S ORIGIN
It´s believed that this delicious dish typical of seafood and sea has its origins several centuries ago in South America, specifically in the area currently known as Peru. There are those who say that the Moorish women who accompanied the Spanish conquerors were responsible for spreading a very similar recipe, which could be considered as the predecessor of this delicious and fresh dish, with local residents in the newly discovered lands, who already used to Marinate raw fish in passion fruit juice.
It’s believed that the Incas also consumed one of the least known types of ceviche, fermented with a typical Andean region drink.
Today, ceviche in many countries in Central and South America is marinated with lemon and orange juices and is served at room temperature with different side dishes depending on the region, although it is common to see it with toast, crackers, corn and even cassava in some countries.
In Peru, the tradition of eating ceviche is so entrenched that it even has a day dedicated in its honor.
In Ecuador, it is customary to cook the fish or shellfish that are going to be used in the ceviche well, prior to the preparation of the ceviche, unlike the typical ceviche of Peru, in which the lemon and citrus are responsible for the “cooking”. In addition, it is common to find it with mango instead of fish or shellfish and is commonly accompanied with sliced dominican bananas.
In Panama, it is customary to prepare ceviche with bass and it is served in small shells made of dough or pasta. Panamanian ceviche is usually added celery, in addition to onion, salt, habanero pepper and lemon juice.
In Chile, it is customary to prepare ceviche with Patagonia merlusa, lemon and grapefruit juice are added, as well as chili and garlic, coriander and mint.
Ceviche in Cuba is used to prepare it with mahi mahi, salt, green bell pepper, allspice, habanero pepper, onion and lemon juice, although many recipes for Cuban ceviche also include tuna and squid.
In Costa Rica, ceviche is seasoned with salt, pepper, onion, bell peppers, cilantro and lemon juice and is accompanied with lettuce and cookies, although it is also common to be served with Tabasco sauce and ketchup. It is customary for ceviche to be prepared with marlin, dogfish, mahi mahi or sea bass.
In Hawaii, ceviche is prepared with shrimp, lobster or crab, lemon juice, chili peppers, soy sauce, seaweed.
In Spain, a dish similar to ceviche is prepared with salmon or bass and lemon juice, in which olive oil and spices are added.
And in the Philippines, there is a dish known as kinilaw or kilawin, which is a type of preparation that uses coconut vinegar and other acidic juices to marinate fish or shellfish. Unlike ceviche, which is limited to using fish or shellfish, kinilaw and kilawin include both raw seafood and raw meat. There are variations that were described by the Spanish conquerors during the 17th century. The versions that carried fish include marlin and swordfish or anchovies, also carry salt, pepper, ginger, onion and chili. Other variants of the same dish include shrimp, squid, oysters, clams and crab, to which commonly cooked meat and vegetables are added.
MEXICAN CEVICHE
In Mexico, ceviche is commonly served in cocktail glasses and is accompanied with crackers or served as a topping for a toast or as a taco filling.
The fish and shellfish that are commonly used in the types of ceviche in Mexico are tuna, saw, shrimp, octopus and squid. To the traditional ceviche in Mexico is added cilantro, avocado, chile, onion, lemon and salt, as well as tomatoes and, sometimes, olives.
TYPES OF CEVICHE IN FRED’S
There is a variant of ceviche for every taste. At Fred’s House, we have four different types with 4 variations each (octopus, shrimp, fish or mixed), and we are sure you will love them, know them:
Caribbean
Unmatched! It has kiwi, mango, tomato, coriander, purple onion, jalapeno pepper, serrano pepper and olive oil.
Yucateco
‘Mare!’ This delight is served with avocado, tomato, coriander, purple onion, lemon, habanero pepper and olive oil.
Acapulco
A favorite! This delight is prepared with orange juice, olives, cucumber, avocado, lemon, tomato, coriander, white onion, jalapeño pepper and olive oil.
Three laps
This is a house specialty. The bad tongues that the name derives from an occasion when a top manager was eating at Fred’s and requested his ceviche with a variation to his style, but the dish had to go around the kitchen three laps until it met the characteristics that the demanding dinner asked for, so it was decided to add the three-round ceviche to the letter.
It is served with mixed sauce (ketchup, shrimp broth, Buffalo sauce, orange juice, lemon, Worcestershire sauce and tomato juice), avocado, tomato, onion and coriander.
Did you feel like it?
Well, at Fred’s House we have a table or a villa for you. Come and try our types of ceviche while enjoying the breathtaking view in front of the Nichupte lagoon, in the heart of Cancun´s hotel zone.
Enjoy the best flavor and the best sea ingredients, at Fred’s House.
