By Chad Klass
Article Source: http://EzineArticles.com/6987880
Ceviche is a popular seafood dish served frequently throughout Central America, South America and Mexico. The cuisine is typically made by marinating raw fish, shrimp or lobster in citrus juices. Lime juice is the most common citrus used. The juices cook the seafood so it is edible. Recipes for ceviche are as varied as the countries where it is eaten.
In Peru and Ecuador, ceviche recipes are often created with a mixture of lime and orange juices. Octopus ceviche is considered a delicacy. Ceviche in these countries is often served over a bed of lettuce with tomato and onion and can be eaten with crackers. It is a popular lunchtime item and cevicherías (ceviche restaurants) are very easy to find. In Peru in particular, ceviche is probably the single most beloved dish eaten by locals. Visitors to Peru should try ceviche and any Peruvian's face will light up with delight when asked to recommend a good ceviche restaurant.
Ceviche recipes in Mexico include toasted tortillas and sliced raw onions that accompany the delicious sea food taste. Add an ice cold glass of beer on a hot day and your ceviche plate will taste heavenly and be very refreshing. Ceviche is not a very heavy meal which makes it ideal for visitors and locals alike with an afternoon full of sightseeing or work. A variety of sea food is used to make ceviche recipes in Mexico, including shrimp and octopus. Additional ingredients that are optional include garlic, onions, green peppers and hot peppers. Mexicans love eating ceviche as an appetizer or as a salad. Ceviche in Mexico is typically served in a red sauce, as opposed to the citrus juices of other countries. This is also true of the ceviche served in many Central American countries, such as El Salvador and Guatemala. If you are in one of these countries are prefer a ceviche made from lime juices, you may need to ask for directions to a restaurant that serves the ceviche Peruvian style.
In Chile, ceviche recipes include the use of grapefruit juices, mangoes, onions, chillies, prawns and cilantro. The ingredients are mixed together and cooled. Raw fish is cut into pieces and mixed in the various ingredients including lime juice. The citrus juice helps to cook the fish and give it a tangy flavor.
The size of your servings depends on the time of the day the ceviche is being eaten. It can be served in smaller portions as an appetizer or as a larger plate for lunch. Ceviche a real treat in areas closer to the ocean as the fish and seafood is usually fresher. However with a little persistence, trial and error, a ceviche lover can usually find a good restaurant in any larger city. Ceviche does not need to be prepared with fish caught from the ocean. Any lighter tasting fish caught from a stream or river is quite capable of mixing well and producing a delicious treat, no matter where it is caught.
Follow this link for more information, including a delicious shrimp ceviche recipe.
Article Source: http://EzineArticles.com/?expert=Chad_Klass
Article Source: http://EzineArticles.com/6987880
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