A tribute to fish: the Ceviche (citrus marinated seafood salad)

About Fish:
Fish is consumed as food all over the world; with other seafoods, it provides the world's prime source of high-quality protein: 14-16% of the animal protein consumed world-wide; over 1 billion people rely on fish as their primary source of animal protein. I know many people do no like fish. in fact, most of the people I know hate fish. I believe it is something to do with the smell, the handling and the eating...So before we move on, let me give you some facts about fish:

The meat of a fresh fish is almost odorless. Fish take on that really fishy smell, only when they're dead and bacteria and enzymes go to work at breaking down the tissue. Fish also have trimethylamine N-oxide
(scientists believe they use it as kind of "antifreeze" to lower the freezing point of their body fluids), makes fish smell like fish when they are dead.



Fish are the most numerous of all groups of vertebrates alive today. The ray-finned fishes alone number in the region of 24,000 species or more.



Fish do not sleep, but most fish do rest. Usually they just blank their minds and do what we might call daydreaming


Most fish have very little salt in .
More than 240 species contain so little salt that doctors recommend them in salt-free diets. Shark meat is salty - as salty as the sea the shark lives in.




Iceland, Japan and Portugal are the largest fish consumers per capita in the world.


There are eight commercial and sport-caught tunas, as well as several related species.Tunas are fast swimmers—they have been clocked at 77 km/h (48 mph).


How do I know the fish is fresh?

Fish are fragile creatures, and their quality begins to deteriorate within minutes of being hauled from the water. That is why being able to choose the freshest fish in the market is crucial for a great meal.
So how can you know if it is really fresh? Well, you can alway talk to it, but in order to be sure, a fresh whole fish should be and have:

• A fresh smell
• A shiny skin with firmly attached scales and bright coloring
  
• Bright red, moist gills Firm flesh, which bounces back when touched
  
• Crystal clear eyes - not sunken into the surrounding skin
  
• Moist, and even slippery, skin

If you prefer the convenience of buying fillets look for:

• A fresh smell
• Firm flesh Clear white or red color, depending on the variety of fish
• Even coloring
• Moist appearance
  

I am often asked about how long can a fish be keep fresh?, my advice is to eat/cook the fish immediately, but you can always if needed keep it wrapped in a waxed paper in a fridge for one day.

Nutrition and Health:

Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended by nutritionists. Fish products have been shown to contain varying amounts of heavy metals, particularly mercury and fat-soluble pollutants from water pollution. According the US Food and Drug Administration (FDA), the risk from mercury by eating fish and shellfish is not a health concern for most people.

What is Ceviche? from Wikipedia:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad that originated in its current form somewhere in the coastal part of Ecuador. One theory suggests that it got its name from the Quechua "siwichi". However, it is likely to be a cognate of another Spanish word, "escabeche" (marinade), derived from the Arabic term "sikbaj". Also known as Tapadas Limeñas, some believe the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration replacing the chicha (originally used by the Moche as the dish's marinade) with lime, the aromatic and acidic touch of the Moorish cuisine.The popularity of ceviche spread internationally in the latter part of the 20th century, and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Peru.

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will work. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.

From Linda Stradley, and to the web site What's Cooking America:

Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, potato chips, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, Ceviche is accompanied by slices of raw onions and served on toasted tortillas

My way of preparing Ceviche:

I am preparing Ceviche in a fusion way...being very careful not to participate in the geographical war regarding the birth of this great meal. Remember: the most important is to use a very fresh fish. Personally, - I prefer not to "cook" too long the fish in the lime (never lemon!), since I like it raw - with all the taste of a fresh raw fish. therefore - 15-to-30 minutes in the lime is the maximum for me. You can of course leave it longer (in the cold!) up to few hours - but remember: the longer it is in the lime - the more it is "cooked" . It is a question of taste.


I am adding Mango (my preferred fruit), creating a contrast effect with the lime. I am very generous with the Cilantro (Coriander). Some are adding garlic, I never use garlic for such a meal: the garlic is too aggressive. I am adding coarse salt at the last moment before eating- so it will not dry the fish.



What to drink with this? Wines are not really suitable with the lime. I recommend you to read the great blog of Alejandro - a specialist in Peruvian food: Peru Food

The juice that stays in the plate after eating the fish, is perfect to cure a "resaca" (hangover) after drinking too much the night before. So you can drink it as it, but you can also put it in a glass, alone or with some vodka or Pisco, if you like, for a great drink! Salute my friends.



I am usually using Red Snapper or Sea Bass, but I will alway choose the freshest fish available.
Cut a firm fleshed white part of the fillet, which won't disintegrate in the lime juice. Limes should always be squeezed just at the moment of preparation and ingredients kept well chilled. Ceviche should be eaten immediately. The lime will 'cook' the fish as you bring it to table and the fish will maintain a sensational taste and texture


Mood: Salsa dance



20-30 min prep



6-8 servings



Very easy

Ingredient:


1 Kg (2 lbs) fish fillets (I like red snapper) cubed 1x1 cm (0.4x0.4 inc)




1/2 teaspoon of Black Pepper (green pepper can be used as well)




4-6 teaspoons of gorgeous and fresh grossly chopped Cilantro (Coriander)




10-12 fresh leafs of basillicum, grossly chopped




4 spoons of high quality virgin olive oil




1 Habaneros (fresh) pepper, fine chopped (I am taking the seeds out)




12-14 Limes freshly squeezed and strained without any pulp (pulp make it bitter) use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.




1 Mango ready to eat with fruity aroma and slightly soft to the touch. take out the skin and cut in cubes of about 1x1 cm (0.4x0.4 inc)






1 Red onion fine sliced



Preparation and serving:

Combine all ingredients except red onion and mix well. Place red onion on top and let it marinate in the refrigerator for 15-30 minutes. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side. Add to the fork a spoon (for the juice). to enjoy slowly with a good Mariachi music. I recommend Chingon - Malaguena Salerosa with (sorry guys from Peru and Equator, if I choose Mexican...Mariachi)



The Peruvian Ceviche (1) :

Cucho la Rosa (is also known as Don Cucho), is an extremely popular Lima-based chef and a true defender of the faith when it comes to ceviche. you can have more details if you read the great blog of Alexjandro, the best blog on Peruvian food. the specific post you want to read is: Peru Food: la casa De Cucho in Pachacámac. Great Job Don Cucho, Great Job Alejandro

Cucho La Rosa allows only 5 ingredients in a ceviche: fish, lime, salt, onion and ají. Clean, simple, fresh tastes; here is his recipe.The very special taste of the Peruvian tropical lime is difficult to replace, though closest in flavor is its cousin the key lime. To prevent the ceviche from being too acidic, refresh just before serving by tossing with a couple of ice cubes, but be careful not to let them melt and dilute the taste too much.
Peruvians affectionately call the spicy marination juices of ceviche 'leche de tigre' (tiger's milk), and will drink a small glass to cure a hangover! The traditional accompaniments are corn and sweet potatoes, providing a perfect balance for the complete dish.

Ingredients:

• 1 ¾ lb (800g) sea bass or flounder fillets
• 1 red onion, in very fine slices
• ½ red ají limo, chopped very fine
• ½ yellow ají limo, chopped very fine
• Juice of 16 key limes
• Salt

To serve:

• 1 boiled ear of corn, cut into rounds
• Boiled sweet potato
• Lettuce leave

Preparation:

Cut fish into bite size pieces and mix together with onion in large bowl. Wash onion and fish and drain well. Season with salt and ají limo. Toss fish preparation quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immediately in a deep dish, accompanied by boiled sweet potato, fresh cooked corn and leaves of lettuce.

(1) data is also taken from "The art of Peruvian Cuisine"

Some other useful links for Ceviche preparation:

• Delivery of fresh fish
• Vermont high-Quality producer having great fish and other products
• Grocery Shopping around Greater Boston (from Lisa's Stuff, a great blog!)
• How to clean and debone fish
• "Ceviche" - tapas bars in Florida
• Peru Food: La casa De Don Cucho
• Ceviche - Mexican Recipe
• Lima's Taste Ceviche in NYC, USA
• The Wine News Magazine: Sushi & Ceviche