Ceviche is possibly one of the most emblematic, identifying, and well-known dishes of the Peruvian cuisine.
Ceviche consists of small pieces of fresh fish or crushed shrimp with lemon juice and spicy condiments. The combination of these fresh, marine, acid and spicy flavours make this dish an authentic delicacy.
In fact, this dish has such an important cultural value that it was declared Cultural Heritage in Peru and even has its own national day, the 28th of June, on which the consumption of this dish gets promoted.
What is ceviche’s origin?
The exact origins of ceviche remain unknown. Although several theories exist, one of the most important sustains that it was the pre-Inca culture of the Moches, located on the coast of Peru, which elaborated the first ceviche’s between the 2nd and the 5th century a. D. They prepared the dish with crushed fresh fish with the juice of the local passion fruit, since the acid disinfects the raw food.
Thanks to the later migration and cultural currents, this delicious dish evolved to become the fresh and citric meal we know today. For example, when it arrived in Spain, passion fruit was replaced by lemon, a citric fruit more commonly used in Spain.
If you want to read more about the history of ceviche, don’t miss this article in Spanish by the newspaper La Vanguardia.
What are the benefits of ceviche?
This delicious food is very nutritive and contributes great health benefits, since all the ingredients are natural and fresh.
The white fish used to prepare it is low in calories and fat. It is also a great source of proteins, vitamin D and minerals like potassium, calcium, phosphor, iron, and iodine.
Onion is a great source of fibres, vitamins, and minerals, and is also beneficial for the blood circulation, being diuretic, and digestive.
The lemon in which the fish is marinated is a source of vitamins B and C. Furthermore, due to the high acid content, it encourages the digestion and, among its many other properties, protects the liver, reduces cholesterol, and metabolizes body fat.
With all these properties, aren’t you craving for a good ceviche?
How is ceviche prepared?
If you are thinking about preparing a delicious ceviche, here we will explain a simple and practical recipe. Remember that there are hundreds of recipes to prepare ceviche, so don’t hesitate to modify it to suit your own taste.
- 1 kg white fish
- ¾ of a glass of lemon juice
- 1 onion
- 1 bunch of cilantros
- 1 chili
- Salt to taste
- Lettuce leaf (one per guest)
- Finely chop the onion into julienne strips
- Chop the fish filet in small dices. Remember that it should be white fish.
- Squeeze a lemon until you get roughly ¾ of a glass full.
- Pick the cilantro to your taste.
- Place the fish with the lemon juice and the chopped onionin a bowl, then add the cilantro. If you like it spicy, you can also add some pieces of chili.
- Cook the ingredients about 15 minutes or until goes white.
- Add salt to taste.
- To garnish, we recommend adding a lettuce leaf.
- Moreover, we suggest you adding other complements like corn or boiled sweet potato. It will be delicious!
Where can I eat ceviche in Barcelona?
If you are craving to try a good ceviche after reading this article, at Agust Barcelona you can taste our ceviche elaborated with meagre, a typical fish that you will find along the Mediterranean and Atlantic coasts. This delicious food is part of our starters and is accompanied by a glass of tiger’s milk, the juice resulting of the marination process of the fish in lemon. Delicious, right?
Enjoy an authentic and delicious gastronomical experience at Agust Barcelona. Don’t miss it!