Ceviche
Ceviche [ seˈβitʃe ] (also cebiche , seviche or sebiche ) is a fish dish of Peruvian cuisine that is common in large parts of Latin America .
history
As with many dishes in the region, the exact origin of ceviche is controversial; however, it is mostly associated with Peru, occasionally with Ecuador . The preparation method on which the dish is based was already known in the region in pre-Columbian times. Important ingredients of today's dish, such as onions and limes , were introduced with the Spanish conquest of the region in the 16th century. Before that , the fruit Passiflora tarminiana, which is common in South America, was used instead of the lime for comparable dishes . Ceviche has been traceable under its current name since the beginning of the 19th century.
In Peru, ceviche is now considered a national dish. The country has been celebrating national ceviche day on June 28th every year since 2008, but it does not have the status of a public holiday. In large Peruvian cities like Lima you can find numerous cevicherías . For the Peruvians on the coast, ceviche is a more typical lunch and less an evening dish, because the fish should be freshly caught.
preparation
In its original form, ceviche consists of finely chopped, raw fish of various types, which is marinated in a brew called “Leche de Tigre” ( tiger milk ) . The brew consists of citrus juice (mostly lime juice), salt and chillies; further spices and herbs are added to taste. From a chemical point of view, the citric acid present in limes leads to a denaturation of the protein , similar to cooking. The marinating time depends on the firmness of the fish used. Sliced red onions and, in some recipes, Rocoto , a hot paprika from Peru, are mixed with the fish.
Depending on the country, variations of the recipe have developed. As Ceviche Mixto a variant with different is seafood called. In its most popular form, pre-cooked shrimp , cooked fish or alternatively palm hearts are used. Other ingredients are mainly vegetable onions, celery , coriander leaves and chili peppers . In Peru, ceviche is served with sweet potatoes , roasted corn or yuca , in Ecuador it is served with roasted corn (cancha corn) and plantain chips. In Peru, the lime juice is flavored with aji, a special type of chilli. In Chile , chopped tomatoes are often added.
Individual evidence
- ↑ a b Martin Morales: Ceviche - Peruvian cuisine . Fackelträger Verlag, Cologne 2014, ISBN 978-3-7716-4551-9 , p. 16 .
- ↑ Martin Morales: Ceviche - Peruvian cuisine . Fackelträger Verlag, Cologne 2014, ISBN 978-3-7716-4551-9 , p. 34 .
- ↑ HistoriaCocina.com: La fascinante Historia del Cebiche. Retrieved February 4, 2018 .
- ↑ ElPais.com: Perú decreta el 28 de junio como el Día del Seviche. Retrieved February 4, 2018 .
- ↑ Peruanische-Kueche.de : Canchita - Röstmais. Retrieved February 4, 2018 .
