The true origin of ceviche possibly it will never be known, since it is a dish disputed as its own by several Latin American countries; however, when we talk about ceviche we immediately think of Peru since it is in this country where this dish has been given the greatest boom and popularity, becoming the pride of Peruvian gastronomy.
There are several versions regarding the origin of ceviche. There are those who go back to the XNUMXst century saying that the Moches, inhabitants of the northern coastal area of Peru, and later the Incas, seasoned the fish using the juice of acidic fruits or submerging them in chicha. With the arrival of Europeans in America, the use of other citrus fruits and the use of spicy substances were introduced in the preparation of fish; This has led to the fact that even the Spaniards claim the invention of ceviche, arguing that they were Moorish women who experimented by combining native ingredients with those brought by them and achieved the edible preparation of raw fish.
Some variables have been incorporated in the preparation of ceviche using as seafood base or any type of fish, but the traditional Peruvian dish is made with fresh and raw fish, preferably the type that lack bones, cooking it with the acidity of lemon juice and adding onion, peppers and some other dressing.
El ceviche is easy to prepare and essentially requires few ingredients; however, every day there are those who seek to reinvent the recipe by adding new ingredients but maintaining the original components and way of preparation.
recommended to prepare a good ceviche is to use fresh white fish that guarantees that the part of the loins is a consistent meat that facilitates and allows it to be cut into cubes or dice. For this, sole and grouper are recommended.
Ingredients
- 1 kilo of wide loin white fish
- Juice of 6 lemons
- 2 medium red onions, cut into thin julienne strips
- 3 tablespoons finely chopped fresh coriander
- 2 tablespoons of chili cut into small pieces
- Ground pepper to taste
- Salt to taste.
Additional materials
- A deep container, preferably glass
- Knife
- Table to support the cuts
Preparation
Initially, the fish must be cleaned, removing the skin, the hardened parts and any small bones that it may have. Next, cut the fish into cubes of approximately 2 cm and reserve in the fridge.
Place the salt, pepper and chili in a glass dish. Squeeze the lemons, taking care not to squeeze them to the maximum to prevent the juice from turning bitter. Add the juice over the previous ingredients and stir. If possible, it is recommended to keep the fountain surrounded by ice cubes to ensure a low temperature.
Remove the pieces of fish from the refrigerator and add them to the previous mixture and stir for two minutes until everything is well mixed. There the cooking period begins, observing a change in the color of the fish meat, which turns whitish and begins to lose its juiciness, known as "tiger milk". At that time you should rectify the salt, if necessary, and add the fresh coriander.
Finally, the onion is added, which can be added cut into fine julienne strips or cut the julienne strips into small segments. Once cut, the onion should be washed very well and left in water for 10 minutes to eliminate the strong characteristic flavor it has. The last ingredient that is incorporated is the onion to ensure that it maintains its crispness.
The whole preparation is left to rest in the fridge for an additional 5 minutes and is ready to be served.
Helpful tips
Frozen fish should not be used.
It is convenient to squeeze the lemons by hand to ensure a non-bitter juice.
It is advisable not to leave the fish macerating in lemon for more than 10 minutes.
The liquid that remains at the bottom of the container, or leche de tigre, can be served, in small quantities, as an additional drink.
Nutritional contribution
Fish is a meat with a high content of protein and carbohydrates; while being low in calories and fat. It is considered that some white fish, for every 100 g, can contain around 40 g of protein, 31 g of carbohydrates, 7,5 g of polyunsaturated fatty acids and 2 g of monounsaturated fats. It is also a source of omega 3 and omega 6.
Among the vitamins it provides are vitamins A, D, E, K and those of the B complex. As for minerals, it is rich in phosphorus, calcium, iron, iodine, copper, zinc, selenium, and potassium.
Ceviche also provides abundant vitamin C from lemon juice, onion and chili. These last two ingredients are also a source of potassium, calcium, phosphorus, beta-carotene and trace elements.
Food properties
Ceviche is a pleasant, easily digestible and highly nutritious food with abundant health benefits. Due to the low cholesterol content of fish, it is recommended to prevent damage to the heart, while helping the regeneration of body tissues.
Apart from the benefits of fish, the advantages offered by the other ingredients that make up the dish should be considered. It can be mentioned that onion and lemon help cell detoxification, lemon with its high content of vitamin C is a powerful antioxidant that acts on the production of collagen, which is beneficial in toning the skin; Onion is an antiseptic with antibiotic properties that have an important effect in cleaning and protecting the respiratory system.
All the nutrients in ceviche are favorable for health in its various aspects, highlighting its role in the proper maintenance of the immune system, which in these times of epidemic is essential to keep our immune defenses active.
In general, fish provides great benefits for the digestive and cardiovascular systems, favoring proper digestion, normalizing the content of triglycerides in the blood, favoring blood circulation, reducing the possibility of the appearance of arrhythmias.
