Ceviche, ceviche, sebiche or seviche? According to the RAE - Royal Spanish Academy - all four options are correct.
Several sources say that the ceviche originated in the time of los monche, a coastal civilization in Peru that began to flourish between the 1st and 2nd century in the north of the country. Recent research also shows that, during the Inca Empire, fish were marinated with chicha, an Andean alcoholic beverage.
Along the Peruvian coast - before the arrival of the Europeans - the fish was consumed with salt and chili. Due to the Hispanic presence, two ingredients of Mediterranean cuisine were added: sour orange and onion. In the middle of the 20th century, a new way of making ceviche appeared in Lima, exchanging the sour orange for a more subtle lemon - a Piura, similar to sour lime, which reduces the time of marinating.
Each Latin American country has its own - or several, even - recipes for this dish that is so popular for hot summer evenings. For example, in Costa Rica, ginger ale is added to the maceration, and, when serving, tomato sauce and mayonnaise are also added. In Ecuador, it is eaten many times as a main dish, not just as a starter, and, in Panama, it is served with pastry shells that are called little baskets. However, it is in Peru where it acquired the character of a national identity: it is declared a Cultural Heritage of the Nation.
In Mexico, ceviche reaches unprecedented levels of creativity. Some varieties are Acapulco ceviche, Jalisco ceviche, with small pieces, and Sinaloan ceviche with larger pieces. Mexican recipes also use lemon and serrano pepper, but some also include chopped cucumber, ketchup, or hot sauce.
One of the most original recipes we found is that of chef Diego Alemi's fried octopus ceviche at the Presidente Intercontinental Cancun Resort Hotel. The crispy texture of the fried octopus combined with the acidity of the lemon and the unctuousness of the avocado is the perfect combination!
- Octopus 1 kg
- Tomato guaje 300 grs
- Coriander 20 grs
- Red onion 60 grs
- 1 lemon
- Parsley 20 grs
- Avocado 200 grs
- 20 ml olive oil
- Salt and pepper to taste
- Pore, carrot, onion and a bay leaf to cook the octopus
Cook the octopus in boiling water with pores, carrots, onions, bay leaf and salt for approximately 30 minutes. Once cooked, fry it until you get a crispy texture. Cut the octopus into fine pieces - reserving two or three legs for decoration - and mix it with the diced guaje tomato, finely chopped red onion, and chiseled coriander. Marinate with lemon juice, olive oil, salt and pepper to taste.
Present the ceviche with diced avocado, decorate with parsley and a third of a lemon. It is usually accompanied with tortilla chips and / or crackers.