.: Ceviche :.

Ceviche is a popular dish made with raw fish or seafood cured in citrus juices and mixed with various seasonings.

Here are some versions of ceviche from around the world:

Peruvian Ceviche (Ceviche Peruano)

This is perhaps the most famous version of ceviche. It typically features fresh white fish, such as sea bass or sole, marinated in lime or bitter orange juice, mixed with onions, chili peppers, cilantro, and sometimes corn or sweet potatoes.

Mexican Ceviche (Ceviche Mexicano)

Mexican ceviche often includes a variety of seafood like shrimp, fish, or octopus. It’s typically marinated in lime juice with onions, tomatoes, cilantro, avocado, and sometimes cucumber. It’s often served with tortilla chips or tostadas.

Ecuadorian Ceviche (Ceviche Ecuatoriano)

Ecuadorian ceviche is known for its use of tomato sauce in addition to citrus juice. It often includes shrimp or fish, marinated in lime juice along with ketchup, onions, tomatoes, cilantro, and sometimes orange juice. It’s typically served with popcorn or plantain chips.

Chilean Ceviche (Ceviche Chileno)

Chilean ceviche often features fish or shellfish marinated in lime juice with onions, cilantro, and sometimes garlic. It’s typically served with lettuce and sometimes accompanied by avocado or a slice of bread.

Japanese Ceviche (Tiradito)

Tiradito is a Peruvian-Japanese fusion dish similar to ceviche. It features thinly sliced raw fish, often tuna or yellowtail, marinated in a citrus-based sauce, such as yuzu or ponzu, with soy sauce, ginger, garlic, and chili peppers.

Thai Ceviche (Yum Pla)

Thai ceviche, known as yum pla, often features fish or seafood marinated in lime juice with fish sauce, chili peppers, garlic, and sometimes sugar. It’s typically served with fresh herbs like mint and cilantro, as well as vegetables like cucumber and onion.

Filipino Ceviche (Kinilaw)

Kinilaw is a Filipino version of ceviche that features raw fish or seafood marinated in vinegar or calamansi juice, along with ginger, onions, chili peppers, and sometimes coconut milk. It’s often served as an appetizer or a main dish with rice.

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