Ceviche
What is Ceviche?
Ceviche (also spelled as cebiche or seviche) is citrus-steeped food. Its true birthplace is unknown; some conceive the dish to have originate Polynesia. If such is the case, another acid fruit—such as Banana passionfruit—must have been used to prepare the dish, as citrus fruits were introduced into the Americas by the Spanish. Ceviche is a dish native to the Viceroyalty of Peru, a colonial district of Spain that was in effect from the 16th to the 18th century and covered many of the countries within modern-day South America.
Over the hundreds, it has been allowed and understood into cuisine throughout this area of the world. In fact, ceviche has also turn a part of Mexican cuisine. Some Mexican buildings offer ceviche as a taco filling or tostada topping. The mix is allowed to marinate before being served at room temperature. Depending on the fish, the marinating time can take many hours. Some fishes, however, only require a short amount of marinating time. Ceviche is often served with vegetables such as corn and potato. Of course, there are regional variations on ceviche. Some places traditionally serve a shark ceviche. Others are known for their octopus ceviche. Others still make ceviche with shellfish such as shrimp, conch, and mussels.
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