|Ceviche. Source: James.|
The dish's origins can be traced to current-day northern Peru about 2,000 years ago. Like you know this is good food when people have been eating it for that long. Prior to the arrival of the Europeans, the fish was cured with fermented banana passion fruit juice or fermented corn-derivatives (chicha). Once the Spanish colonists arrived, the natives switched to the citrus fruits that the Spanish had brought with them. Ceviche is now part of Peru's national heritage. Each year, on June 28, Peru celebrates National Ceviche Day. Today, ceviche is now an international dish prepared in a ton of different ways. You can find different versions of ceviche in Panama, the United States, Ecuador, Colombia, and Mexico.
|Mixed Seafood Ceviche. Source: Renee Suen.|
Below are some cool recipes for ceviche. Try them out and tell me how it goes! :)
1. Scallop Ceviche
2. Tilapia Ceviche
3. Halibut/Sea Bass Ceviche
NYC recommendations if you want to try ceviche:
1. La Pulperia: They have a tasting and a ceviche mixto (mixed ceviche).
2. Pio Pio: 6 different types of ceviche. They have mixto, traditional Peruvian, nikkei (tuna and asian flavors), mussels, saltado (shrimp, octopus, squid), escabeche.
3. Desnuda: East Village or Brooklyn. 7 different types of ceviche. The flavors seem more complex. They also serve tiger prawn, Maine lobster, scallop ceviche.
4. Yerba Buena: 4 types of ceviche. Again, interesting flavors. They use ingredients like black truffle vinaigrette, leche de tigre, peanut butter aioli, or avocado puree.