The Other Raw Fish Dish
Cooking raw fish in citrus juice is at the heart of one of South America’s most popular dishes, Ceviche. This centuries old technique uses the acid from lime/lemon juice to cure or ‘cook’ the fish. Often served as a starter or a light lunch, it’s a refreshing and tasty meal and renowned as a very good hangover cure (first hand experience also confirms this).
Ceviche has many different forms across Latin America and the Caribbean and each country has its own distinctive take using local ingredients. They all involve either fish, shellfish, squid or octopus being marinated in either lemon or lime juice.
In Ecuador and Peru, the shellfish is seared for 20-30 seconds in order to intensify and improve the flavour before marinating. It is then served with toasted corn or sweet potato. In Panama, ceviche is served with crackers or little pastry shells called “canastitas”. In Mexico, it often is accompanied by tacos and guacamole.