Seviche Peruvian Style

mmmmmm seviche!

Hmm, but it is made of virtually raw fish... I do not discuss taste, but raw fish may contain eggs or larvae of helmints.

Thank you so much. My wife and I went to a Peruvian restaurant and she tried it for the first time. Now she wants to make it. The usual you get here is just what we'd call shrimp cocktail in the states. Boring and too sweet!

Variations in the flavor of ceviche (with a "c" for us Mexicans)depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. The acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. Or at least, that's what they say.

It's been several years since I don't eat street -or beach- ceviche. Only in restaurants.

Another key for a good ceviche is a good combination of sauces: ketchup, Tabasco, english (Worcertershire), and another piquant one (my favorite: "Guacamaya"; the most common in the US: "Valentina").

fbaezer - I thought it was with a c rather than an s. Thanks for the info.