Ceviche in Latin America: Ingredients and More

While it is true that Peru is considered the cradle of ceviche, other Latin American countries also incorporate this snack into their culinary culture.

Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, MexicoNicaragua and Panama have their own recipe for ceviche.

Ceviche has traveled through Latin America and is from this one resulting adjustments in different countries. Here we show you the suggestions of some of them.

Costa Rica

The ethical proposal is characterized by a rich soup. The basic recipe contains a the main ingredientwhich can be fish, shellfish, vegetables or fruit, seasoned with lemon and orange juice, finely chopped vegetables (onion, sweet chili and cilantro) and salt.

Options range from a traditional ceviche from fish or shrimp to mango ceviche or heart of palm.

Colombia

The proposal combines seafood, fruit and of course unavoidable coastal serum.

In a seaside mixed ceviche, for example, the creation of Alirio Rodriguez, Chef executive director of the Santa Marta Marriott Resort Playa Dormida, the fresh catch of the day, shrimp and squid are combined, complemented by red onion, cilantro, tamarind and lemon reduction, as well as a touch of coastal whey, resulting in that sweet and sour flavor of the present in the region’s gastronomy.’

Delving into the classic Peruvian ceviche, Daniel Diez, chef at the Sheraton Lima Historic Center, gives us a step-by-step guide on how to prepare it. The first thing you need to do is cut the fish into small pieces and put them in a bowl. After that, season with salt, pepper, coriander and chili pepper. Rub a small piece of aji lemon into a bowl, add lemon juice, mix carefully. Add finely chopped onion and mix. Correct acidity and salt. When serving, place the fish mixture with its juice in a deep plate. Lay three slices of sweet potato, put peeled corn and fried chulpi corn. Garnish with slices of ají limo, onion and cilantro leaves.

Trinidad and Tobago

The unique texture of lionfish is reflected in this ceviche Trinidad and Tobago, prepared by Sajan Singh, sous Chef executive director of The BRIX, Autograph Collection.

A Caribbean option that is prepared as follows. Clean the fish and cut it into thin slices. i.a bowl large add julienned red onions, peppers, bell peppers, garlic, chadon beni, tomatoes and lime juice. After that, gently mix with the fish, add salt and pepper, and refrigerate for at least an hour before serving.

One of Israel Marmol’s recommendations, Chef Los Suenos executive Marriott Ocean & Golf Resort, This is their Costa Verde ceviche, a vegetarian option that is prepared as follows.

Peru

The fish in this dish can vary depending on the city we are in, because the goal is to always have it fresh.

In Lima you can enjoy ceviche with Charella, for example, while in Cusco trout is common.

Panama

Ceviche in Panama has an intense flavor because it is prepared from white fish meat and is cooked slowly. This dish is usually accompanied by cookies, snacks or the classic patacon.

Jonathan Campos, Chef executive director of JW Marriott Panama, presents Ceviche Break mattress, This delicious recipe uses fresh ingredients produced in Panama, as well as a traditional “glaze” to result in a dish that will please everyone who tries it.

Rompe Colchón ceviche is prepared starting from the base tiger milk, subsequent preparation of the “glaze”, for which the algae must be washed and boiled. Add coconut milk, star anise and sweet pepper to the container containing the algae, leave on low heat for 15 minutes. Continue cooking the clams and at the end put the clams and ceviche vegetables into a bowl and add the leche de tigre “glaze” mixture. This ceviche is inspired by the richness of the Panamanian sea and the spices of the local cuisine.