Question:
I have eaten it in Peru but have only heard about it since being back in America that Mexicans make a form of it.What's the difference?I would like to try the Mexican version but have not seen it in any Mexican restaurants here.
Answer:
In Peru, ceviche has been declared to be part of Peru's "national heritage" and has even had a holiday declared in its honor.[22] The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili, salt and pepper. Corvina or Cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, minced Peruvian ají limo, or the Andean chilli rocoto, toasted corn or "cancha" and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was created by the now deceased Peruvian-Japanese chef Dario Matsufuji, during the 1970s. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.
In Mexico and other parts of Central America, it is served in cocktail cups with tostadas, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The marinade ingredients include salt, lime, onion, chile, avocado, and coriander (known as cilantro in the Americas). Tomatoes are often added to the preparation. According to the book "Mexico One Plate At A Time," even though the dish has been a part of traditional Mexican coastal cuisine for centuries, ceviche is not a dish native to Mexico.[14] Despite this, Mexican ceviche has developed its own distinct styles that make it unique from the other variations available.[14]
In short..
Peruvian ceviche: Raw fish, citrus dressing, onions, chili, salt, pepper, side dishes (sweet potatoes, corn, garlic, seaweed etc.)
Mexican ceviche: Served as a tostada topping/filling/cocktail, raw seafood, lime, salt, pepper, chile, avocado, cilantro aka coriander , tomatoes.
Peruvian: Fish only, side dishes.
Mexican: Incl. other seafoods, avocado, cilantro and tomatoes.
Yup.
