HE ceviche (can be ceviche, cepche, seviche or sebiche, wherever you want) is an ideal dish for the summer months of Latin American cuisine, as it is fresh and delicious and the strong aroma of lime combines perfection with flavor. fish. Probably the most popular version in Spain is the Peruvian version, usually made with sea bass, although it pairs perfectly with many other fish.
We’re giving you some important tips if you’re going to get to work and take it to your kitchen today. Whether you’ve tried it before or this will be your first time, it’s a good idea to keep these little tricks in mind so even Peruvians must agree that your ceviche is top notch.
Firstly, fish must be very fresh. The main feature of ceviche is that the fish is cooked not by fire, but by the acid of lime, so it is better to use pieces that have been on the fish market for a very short time. Of course, it’s safer than sorry: freeze the sea bass (or the fish you’re using) at least two days before you start cooking it.
The spiciness of the ceviche is not generally a burning sensation in the mouth, but rather a pleasant tingling. Ideal for finding the optimal point Buy Peruvian pepper, preferably yellow or slime. A small portion will suffice. If you can’t find hot pepper, you can use red pepper, but be careful not to be too hot.
Lime juice is an essential ingredient, but don’t over-squeeze the lemons at the risk of wasting some. It’s best to squeeze until it’s released three-quarters of the juice and then discard the rest, because the white part and rind juice can make it a little bitter.
The cut of the fish should be treated with special care. Seabass tacos should be approx. 1.5 centimeters on one side. By chopping them, we allow the acid from the lime to cook all over the fish.
This tiger milkAlthough it is not known in Spanish cuisine, it is indispensable for this dish. It is the liquid obtained by adding lemon juice, red pepper, coriander and red onion to the fish. When the sea bass is cooked, the fish itself releases some liquid that mixes with everything else and also adds flavor. Although the time it takes to “soak” the fish according to the recipe varies from ten minutes to several hours, the leche de tigre is always a crucial element in giving the ceviche its essence.
Finally, always next to this dish fittings. Choclo (cooked corn) and roasted sweet potato are two of the most common ingredients to serve ceviche with, but you can experiment with chili, cooked yucca or fried corn. Find your favorite combination.
As an extra detail, while sea bass is an excellent fish for ceviche, feel free to try other items such as squid, octopus, hailfish, or just about any fish with smooth white meat. Gorgeous in every way!