Shrimp and Fish Ceviche

My sister’s post about ceviche inspired me to learn more about this flavorsome and healthy dish. I tried for the first time in Mexico. As she said, it is considered a national dish in Peru but many countries in Latin America have their version of this mouth-watering food. It has been one of South America's best-kept secret for centuries, but ceviche is becoming a popular appetizer and it is gaining popularity in North America.

There is a theory that ceviche was created during the ancient Inca civilization in which people used to eat a salted and marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

Many Latin American countries have their own version of ceviche (or seviche). In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is often served in a large bowl with the guests helping themselves. In Panama, ceviche is accompanied by little pastry shells called “canastitas”. In Mexico, it is usually served with toasted tortillas.

Ceviche is a seafood dish cooked with acidic juices (lemon or lime juice) instead of heat.

It can be eaten as a first course or main dish, depending on what is served with it. I have restaurant quality ceviche recipe for you that anyone can make at home:

Ceviche:

Ingredients:

2 lb of fresh tilapia or sea bass (or other firm white fish), skinless and boneless

_1/3 cup of fresh lime juice

½ cup of lemon juice

¼ cup of tomato juice

¼ cup of kennel corn (optional)

¼ teaspoon of ground cayenne pepper (optional)

1 garlic clove, minced

1 cup of red onions, finely chopped

½ cup of cilantro, chopped

10 oz of medium cooked shrimp, thawed and divined (tail off)

Salt, to taste

Cut fish fillets into ½ inch cubes. In a ceramic or glass casserole pan, place the fish, tomato juice, salt, cayenne pepper, lemon and lime juice. Gently mix ingredients to combine. All the fish needs to be covered with lemon and lime juices. Refrigerate for about 3 hours covered. Stir fish to ensure it is cooking evenly.

Stir in the remaining ingredients with the exception of the cilantro. Refrigerate for another 6 hours or overnight.

You know the fish is cooked when it has turned from translucent and pinkish to completely opaque and white.

Stir in corn and cilantro before serving. Serve it with corn chips, lime wedges and avocado slices on the side.