Ceviche Explained, 4 Delicious Recipes to Try
By: Keith "Catfish" Sutton
Almost any type of freshly caught fish can be used in the preparation of ceviche, a Latin American dish increasingly popular with U.S. anglers and cooks. (Keith Sutton photo)
What is ceviche? Sometimes spelled seviche or cebiche, ceviche is a unique fish dish enormously popular in the western countries; it has many variations but is basically a simple blending of raw fish and citrus juice
On one of my first trips to Mexico, I sampled a wonderful ceviche dish made from fresh largemouth bass marinated in lime juice, chilies and various spices. At first, I was hesitant to try it. When you’re visiting a country south of the border, you have to be leery about eating anything uncooked. My host assured me, however, that the fish had actually been cooked in the citrus juice and was safe to eat. So I gave it a try.
I was surprised how deliciously spicy this exotic new dish was. It quickly became one of my favorite foreign repasts. In the years since, I’ve tried variations of the basic ceviche recipe in Brazil, Venezuela and, more recently, several U.S. restaurants.
Sometimes spelled seviche or cebiche, this uniquely American fish dish is enormously popular in the western countries of South America, as well as Mexico, the Caribbean and other parts of Latin America. It has many variations but is basically a simple blending of fish and citrus juice, with the addition of vegetables and spices.
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