Fish ceviche is most commonly known as Ceviche de Pescado.
Understanding Ceviche de Pescado
Ceviche de Pescado is a widely enjoyed dish, particularly popular in coastal regions, celebrated for its refreshing and light qualities. It stands out as an excellent option for a summer meal or any occasion when you desire something fresh without the need for traditional cooking.
Preparation and Ingredients
The distinctive characteristic of Ceviche de Pescado lies in its preparation method. Instead of heat, the fish is "cooked" through a process called denaturation, brought about by the acidity of citrus juice, most notably lime juice. This chemical reaction firms the fish, giving it a texture similar to cooked seafood.
A typical Ceviche de Pescado involves:
- Fresh Fish: White, firm-fleshed fish varieties are commonly used.
- Citrus Juice: Primarily lime juice, which is essential for "cooking" the fish.
- Fresh Herbs: Such as cilantro.
- Vegetables: Often including onions and chili peppers for flavor and a slight kick.
- Fruit: Sometimes, a touch of fruit is added to balance the flavors.
The combination of these ingredients results in a vibrant, tangy, and flavorful dish. It's an ideal choice for those seeking a light and fresh meal, especially when the weather is warm.
Serving Suggestions
Ceviche de Pescado is versatile and can be enjoyed in various ways. It is often served as an appetizer or a light main course. A popular pairing for this dish includes cassava strips, which offer a satisfying crunch that complements the soft, marinated fish.
For more information on ceviche and its diverse forms, you can explore resources like Wikipedia.
