Ceviche (raw fish in citrus juice)

ceviche_(raw_fish_in_citrus_juice)

Colombian cuisine is a reflection of the diversity of cultures, landscapes, and ingredients that characterize this South American country. From the hearty stews and grilled meats of the Andean region to the tropical fruits and seafood of the Caribbean coast, Colombian food offers a range of flavors and textures that are sure to delight the senses. One of the most beloved dishes of the coastal region is ceviche, a refreshing and vibrant combination of raw seafood, tangy citrus juice, and aromatic herbs and spices.

Ceviche is a dish that can be traced back to pre-Columbian times, when the indigenous people of the coastal areas used the natural acidity of fruits like lime and tangerine to marinate and preserve their catch of the day. Over time, the recipe evolved to include other ingredients, such as onions, cilantro, and chili peppers, and spread throughout Latin America, becoming a staple of the regional cuisine.

Today, many different variations of ceviche exist, each featuring their own unique combination of ingredients and seasoning. In Colombia, the traditional version of ceviche uses white fish, such as tilapia, corvina, or sea bass, as the main ingredient, along with lime juice, red onion, cilantro, and a touch of garlic and cumin. Some recipes also include diced tomatoes, avocado, or sweet peppers, adding extra color and texture to the dish.

The secret to making a great ceviche is in the quality of the ingredients and the balance of flavors. The fish should be as fresh as possible, so that it is tender and delicate, with a subtle sweetness that pairs well with the citrus marinade. The lime juice should be freshly squeezed, to ensure that it has enough acidity to “cook” the fish without overpowering its natural flavor.

To prepare the ceviche, the fish is cubed and mixed with the finely chopped onion and garlic, and then covered with the lime juice. The acid from the juice will begin to denature the proteins in the fish, causing it to turn opaque and firm, while retaining its delicate texture. After marinating for about 15-20 minutes, the fish is drained and tossed with the remaining ingredients, including the cilantro, cumin, and salt to taste.

Ceviche is typically served cold, accompanied by crispy tostones (fried plantains) or yuca chips, and a cold beer or tropical cocktail. The dish is a perfect appetizer or light meal for a hot summer day, refreshing and zingy, yet satisfying and filling. It is also a great alternative for those who are looking for a healthy and low-calorie option, as it is high in protein and rich in vitamins and minerals.

In conclusion, Colombian ceviche is a delicious and versatile dish that showcases the vibrant flavors and culinary traditions of the coastal region. With its simple yet sophisticated combination of fresh fish, citrus juice, and aromatic herbs and spices, it is a must-try for anyone who loves seafood and bold, tropical flavors. So why not gather some friends and family, and enjoy this beloved delicacy, as you savor the beauty and warmth of Colombian culture.

Ingredients:

-1 pound white fish (halibut, sea bass or tilapia) filleted and cut into small pieces -1/2 cup freshly squeezed lime juice -1/2 cup freshly squeezed orange juice -1/2 red onion, finely chopped -1 small red bell pepper, finely chopped -1 small yellow bell pepper, finely chopped -1 cup cherry tomatoes, halved -1/2 cup chopped cilantro -1 jalapeño, finely chopped -1/2 tsp sea salt -Avocado slices for serving

Directions:

  1. In a large bowl, combine the fish, lime juice and orange juice. Mix well to ensure all the fish is covered with the juice. Marinate in the refrigerator for one hour or until the fish turns opaque.

  2. Once fish is cooked, add the red onion, red and yellow bell pepper, cherry tomatoes, cilantro, jalapeño and salt. Mix everything until well combined.

  3. Chill the ceviche for about 30 minutes in the refrigerator.

  4. Serve cold and garnish with avocado slices.

Enjoy your delicious Colombian ceviche.