Ceviche (also spelled cebiche, seviche, or sebiche) is a dish of raw seafood typically marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. It originated in Peru and has become a popular dish throughout Latin America. The citrus acids denature the proteins in the seafood, giving it a cooked texture and flavor. Common ingredients include fish, shrimp, scallops, octopus, onions, cilantro, and various seasonings. The marinating process typically takes a few hours, although the precise time varies depending on the type and size of the seafood. Variations abound based on regional preferences, incorporating ingredients like tomatoes, avocados, corn, and sweet potatoes.
Ceviche meaning with examples
- At the coastal Peruvian restaurant, the ceviche was a masterpiece. Fresh, glistening white fish marinated in a tangy lime juice was served with sweet potato cubes, crunchy cancha, and aji amarillo. The delicate balance of acidity, spice, and freshness left me wanting more.
- During the summer fiesta, food stalls offered various ceviche options. One was made with succulent shrimp, while another showcased a vibrant mix of octopus and scallops. Both were incredibly refreshing on the hot day, complementing the festive atmosphere.
- My friend, who is originally from Ecuador, makes amazing ceviche. He says the key is the freshest catch of the day and letting it marinate for just the right amount of time. The vibrant, complex flavors burst in your mouth.
- The chef's signature dish was a modern take on ceviche, featuring sustainably sourced tuna. He artfully incorporated mango and habanero peppers. This innovative blend of flavors and textures wowed the judges and won him the competition.