Ceviche

There are a number of different interpretations of seviche. All of them are right!! Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used to make the marinade. The marinade juice can be made using lemon, lime, or sour orange, or a combination of even all three juices. The beauty is the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish -- softening the fibers as they penetrate. The enhancing ingredients: hot peppers, green peppers, garlic, and onion give seviche its pleasing gusto. Each Latin American country has given seviche/ceviche its own touch of character by adding its own particular garnishes. In Mexico seviche is accompanied by slices of raw onions and served on toasted tortillas. And in Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob. While in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered crackers or in dainty pastry shells. Or, If you’d like to take it up a notch, it is also commonly served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. Here is my version of seviche. (Note the omission of hot peppers.)