Ceviche

Ceviche is fresh raw fish marinated or “cooked” in lime juice, most often with onion, tomatoes, cilantro and salt. It is usually served as an appetizer.

 One of the most popular dishes with fish and seafood in South America, Ecuador’s ceviche recipe is different from other countries. Fish and seafood are cooked before they are marinated in the acid of the lime juice. In Ecuador ceviche is  served with fried green plantain slices or popcorn. This South American seafood dish is originated in Peru.

Ceviche is made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander. The origin of ceviche is Peru,  where it is considered a national dish.

It’s not quite the same experience as Peruvian ceviche, other variants in Latin America fish and seafood are cooked before they are marinated in the acidity of the lime . The dish  is essentially a seafood cocktail using fresh fish that is usually served as an appetizer in Peru. If eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.

Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes. In Ecuador, shrimp ceviche is sometimes made with tomato sauce for a tangy taste.