Ceviche

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ceviche-www.healthnote25.com
ceviche - www.healthnote25.com



Ceviche (Spanish pronunciation: [seβitʃe]) is a popular seafood in the coastal region of Latin America. This dish is usually made from fresh fish preserved in orange or lemon juice, and spices with Capsicum baccatum or chili.


Extra flavors, such as onions, salt, and coriander, can also be added. Ceviche is usually accompanied by a complement of dishes, such as sweet potatoes, salad, corn, avocado or plantain. Because this dish is not cooked hot, it should be prepared to minimize the risk of food poisoning.


Archaeological records show that ceviche-like food was consumed almost 2,000 years ago, but historically it is believed that the forerunner of the dish was brought to Peru by a Moorish woman from Granada, who accompanied Spanish conquerors and invaders, and this dish eventually evolved into what is now regarded as ceviche.


The Peruvian chef Gaston Acurio further explains the dominant position of Lima that lasted for four centuries as the capital of Peru that allowed popular cuisine such as ceviche to be brought to other Spanish colonies, and has long been a part of local cuisine by combining regional tastes and styles.

ceviche-www.healthnote25.com
ceviche - www.healthnote25.com


Ceviche is currently a popular international dish prepared in various ways across America, reaching the United States in the 1980s. The most abundant ceviche varieties are found in Peru, Colombia and Ecuador; but other unique styles are also available on the coast of Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, the Caribbean, and several other countries.

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