The magic of ceviche: Tradition and innovation in one dish

Ceviche de Pulpo. Creación Chef Yerika.

Ceviche is a dish that combines freshness, history and versatility. Originating from the coasts of Peru, it has conquered palates around the world for its ability to adapt to different cultures and culinary styles. As a chef, I find it fascinating how a dish with such ancient roots can be constantly reinterpreted, maintaining its essence while incorporating new ingredients and techniques.

In this article, we will explore the history and essential foundations of ceviche and share innovative recipes that will surprise your guests on any occasion.

History of ceviche: a journey from the Pacific coast

Ceviche dates back more than 2,000 years, when the Moche and Chimu civilizations in Peru began marinating fresh fish in acidic juices such as tumbo. This method not only preserved the fish, but also enhanced its flavor.

With the arrival of Spanish colonizers, ingredients such as lemon and onion were introduced, giving rise to the classic recipe we know today. Over time, ceviche spread throughout Latin America, adopting local ingredients such as mango in Colombia, avocado in Mexico, and coconut in Central America.

Today, ceviche is a representation of culinary fusion and an expression of the region's biodiversity.

Ceviche pillars: essential techniques and professional tricks

To master the art of ceviche, it is crucial to pay attention to every detail. Here are some key aspects:

1. Quality ingredients:

• Fresh fish: It is the soul of ceviche. Look for varieties such as corvina, sole, tuna or dorado. Freshness is key to avoid unpleasant flavors.
  

• Freshly squeezed citrus: Lemon or lime juice should be fresh and over-squeezing should be avoided to prevent bitterness.
  

• Natural seasonings: Use sea salt, fresh chili pepper, and herbs like cilantro or basil to enhance flavors.
  

2. Marinating techniques:

• Perfect cut: Cut the fish into small, uniform cubes to ensure that they all cook evenly in the citrus juice.
  

• Just the right amount of time: Fish should be marinated for 5 to 15 minutes. If you leave it too long, the texture will become rubbery.
  

3. Presentation:

• Vibrant Colors: Combine ingredients like bell peppers, avocado, and red onion to create a visually appealing dish.
  

• Contrasting textures: Add crunchy items like plantain chips, toasted corn, or sesame seeds.
  

Innovative Ceviche Recipes for Every Occasion 1. Classic Peruvian Ceviche:

A tribute to the roots of this dish. Ingredients:

• 500 g of fresh white fish (sea bass or sole).

• Juice of 10 lemons.

• 1 red onion, julienned.

• 1 limo chili pepper, finely chopped.

• Fresh coriander leaves.

• Salt and pepper to taste.

• Boiled sweet potato and corn to accompany.
  

Preparation:

1. Place the fish in a bowl and add the lemon juice, salt, pepper and chili.

2. Let it marinate for 10 minutes.

3. Stir in the onion and cilantro before serving.

4. Serve with sweet potato, corn and, if desired, toasted cancha.
   

2. Tropical ceviche with mango and shrimp:

Ideal for hot days or outdoor gatherings. Ingredients:

• 300 g cooked shrimp.

• 1 ripe mango, diced.

• 1 serrano chili, chopped.

• Juice of 5 lemons and 2 oranges.

• 1/4 cup chopped fresh cilantro.

• Salt and pepper to taste.
  

Preparation:

1. Mix the shrimp and mango in a bowl.

2. Add the lemon juice, orange juice, chili, salt and pepper.

3. Let it rest for 15 minutes in the refrigerator and serve cold.
   

3. Ceviche with tiger's milk and passion fruit:

An acidic and exotic touch that surprises. Ingredients:

• 400 g of fresh fish (dorado or sea bass).

• Juice of 6 lemons.

• 1/4 cup passion fruit pulp.

• 1 yellow chili, liquefied.

• 1/2 cup evaporated milk.

• Salt, pepper and ice.
  

Preparation:

1. Prepare the tiger's milk by mixing the lemon juice, passion fruit pulp, yellow chili, evaporated milk and ice. Blend and strain.

2. Marinate the fish in the tiger's milk for 5 minutes.

3. Serve garnished with coriander leaves and chilli slices.
   

Additional tips from Chef Yerika:

• Ice in the marinade: In ceviches with tiger's milk, ice maintains freshness and prevents the fish from overcooking.
  

• Mixed Seafood: Combine octopus, squid and shrimp for a rich and varied texture.
  

• Acidic fruits: Tamarind or pineapple can replace lemon in tropical recipes.

Ceviche is not just a dish; it is an experience that connects flavors, traditions, and creativity. From the classic Peruvian to the most modern versions with exotic fruits and spices, each recipe celebrates the culinary richness of the sea.

I invite you to experiment with these ideas, add your personal touch, and share this gastronomic legacy with those you love the most. In the end, cooking is the best bridge between cultures and hearts.