By Mara Papatheodorou, your Tastes & Traditions Expert
This super South American specialty marries citrus-marinated raw fish with salt, onion, cucumber and chilies to create a mouthwatering melody on the plate and palate. Ideal as an appetizer or a light meal, the secret here lies in the type of chili used in different recipes.
Historians and locals alike haggle over the fishy heritage of this culinary star as to whether it originally hails from Peru or Ecuador. Both claim the tasty tradition as their own especially since the two countries’ coastlines are abundant with superb seafood, bountiful lemon, lime and orange orchards as well as numerous varietals of chilies. In fact, the Moors introduced the “sibich” food and acid meeting-method to the Spanish who in turn passed the process on to the Americas hence its eventual name “sebiche or ceviche”.
Being prominent fishermen, the Incas certainly had a hand in developing the dish by adding a squeeze of citrus to their daily catch that made it eatable without it being cooked. As time progressed and territories shifted, other Latin American countries noted the preparation and went on to design their own interpretations.
Today, distinguishing elements alter from country to country from what is in it to what accompanies it whether they be tortillas, tortilla chips, corncobs or sweet potato slices. Most renowned is the Peruvian powerhouse blend that highlights the sultry and spicy native “Aji Amarillo” pepper that combines tuna and halibut with lemon, lime and orange juices. At the Ecuadorian table, shrimp is a major seafood component while the Mexican style is heavier on tomato and onion in the mix. Regardless, the clout of ceviche comes to be when the freshest of fish is enhanced by the “bite” of citrus and salt to create an exquisite end result.
FEATURED CHEF SPOTLIGHT: CHEF SUSAN FENIGER
The Matfer Team enjoyed a delicious and inspiring flavor-filled day at the renowned Border Grill in downtown Los Angeles. Award winning Executive Chef & Co-Owner Susan Feniger presented a stunning ceviche with plantains using ideally matched Matfer tools.
It is no wonder her sublime ceviche is one of this award winning chef’s most hailed concoctions. See how and why her fabulously fresh raw fish, citrus and chilies creation leaves a lasting impression and patrons wanting for more. Read the spotlight >
TOOLS FOR THE TASTE
As an inspirational chef, you can put your own culinary stamp on ceviche when you use Matfer’s Stainless Steel Seafood Tray, Citrus Juicer, Mandoline 2000s, Copper Round Frying Pan, Hemispherical Bottom Mixing Bowl and Sugar Measuring Pourer.