{"id":7185,"date":"2019-12-05T17:35:54","date_gmt":"2019-12-05T17:35:54","guid":{"rendered":"http:\/\/www.grandkrust.com\/?p=7185"},"modified":"2019-12-05T17:52:41","modified_gmt":"2019-12-05T17:52:41","slug":"introduction-to-ceviche","status":"publish","type":"post","link":"https:\/\/www.grandkrust.com\/en\/introduction-to-ceviche","title":{"rendered":"Introduction to ceviche"},"content":{"rendered":"

Luis Ar\u00e9valo<\/a>, world-renowned Peruvian chef who introduced Europe to Nikkei cuisine, explained recently at the Santander Foodie<\/a> gastronomy conference that ceviche, held as a national dish in Peru, harks back to the arrival of the Spanish to the South American continent. \u201cThe Spaniards brought with them morisca slaves \u2013a Moorish woman, often referring to one converted to Christianity\u2013 who used lots of spices in their cooking, and that has endured in Latin American cuisine. Besides spices, it was the moriscas\u2019 custom to use vinegar as a preservative for their dishes.\u201d The latter practice also took root, with vinegar being replaced by citruses: lime, lemon, orange, blood orange, yuzu, grapefruit\u2026 This gave rise to a family of recipes, flavors, and traditions all framing one of the most delicious ways to enjoy fish and shellfish: ceviche, and all its related aguachiles (literally \u201cchili waters\u201d) and tiraditos \u2013peruvian dish similar to sashimi\u2013.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

<\/h5>\n
Things to bear in mind<\/h5>\n

You\u2019ll have to cut the raw animal delicately. Although it depends on the species (fattiness, flavor, texture), the pieces or slices will have to be finer the shorter the amount of time they\u2019re going spend curing in the citric acid.<\/p>\n

The right complimentary vegetables, greens, and herbs have to be selected. As for the list of combinations, your imagination is the limit, but the recipe book turns up a recurring half-dozen worthy squires for fish and shellfish: garlic, red onions, chilies, cilantro, celery, ginger…<\/p>\n

Spice generously, but at the same time prudently, so as to celebrate the fish\u2019s natural flavor without burying it. Don\u2019t oversalt.<\/p>\n

The sour of the citruses has to blend with the spiciness, and even a touch of sweet here and there, to ensure a balanced flavor after macerating.<\/p>\n

From this point, each recipe has its own particularity\u2014and each a hardliner defending an invariable way to prepare it. But what are rules for but to be bent? So the ensuing recipe must be taken as a starting point.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

<\/h5>\n
Ceviche<\/h5>\n

To prepare Andean ceviche, first we have to make a leche de tigre, Spanish for \u201ctiger\u2019s milk\u201d, or the broth in which we\u2019ll submerge our fish of choice, usually a white fish. Ar\u00e9valo\u2019s favorite is corvina, for its pleasant texture and a flavor, but it\u2019s also just as common to use flounder or grouper. It\u2019s usually diced.<\/p>\n

The milk has red onion (but not too much or it embitters), garlic (which can be blended up beforehand in sunflower oil), ginger (which can also be blended up with water), celery, yellow aj\u00ed peppers (rocoto or limo), salt, pepper, and lime. Other citrus fruits can be combined. Ar\u00e9valo adds a bit of smoked fish to the mix, because he\u2019s of a mind that it helps balance the sourness and spiciness. There are those who blend all the ingredients up together, and those who only let them sit in the refrigerator for the flavors to mingle. The longer it sits, the more intense the flavor. In any case, we\u2019ll strain it afterwards.<\/p>\n

\u201cThere are no maceration times,\u201d Ar\u00e9valo says, implying that it is each cook\u2019s or diner\u2019s taste that determines when the fish or shellfish is done. As it used to be a preservation technique, it would last hours, even from one day to the next. Currently, the fish undergoes less mistreatment and the leche de tigre steeps for a much shorter time. There are even those who add it at the very moment the dish is served. The fish cubes are usually accompanied, apart from the marinade, by salt, red onion julienne (which will be crisper if it\u2019s been on ice), aj\u00ed, and cilantro.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

<\/h3>\n

The best shellfish for ceviche<\/h3>\n

Any shellfish in the prawn family becomes a delicacy bathed in a leche de tigre, or dressed with an aguachile, always keeping it submerged long enough so that its change of color indicates it\u2019s properly \u201cdone\u201d. Try langoustine, shrimp, or giant prawns<\/a>, judging when they\u2019re just right by sight. Prawns<\/a> are delectable filleted into thin slices, and langoustine tails give a smoothness to the lime\u2019s acidity that\u2019s truly surprising.<\/p>\n

You can also cook these same shellfish beforehand, or buy them precooked: the mix of lime, chili, onion, and ginger, served in the moment like a vinaigrette, elevates them to another level in the blink of an eye. It\u2019s a great go-to for anybody who likes to keep good frozen seafood on hand.<\/p>\n

\"\"If you\u2019re interested in delving further into the culture behind ceviche, we recommend the book Ceviche Power<\/a> by the world\u2019s most famous Peruvian chef, Gast\u00f3n Acurio, a seminal work.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ceviche and its derivatives are a simple culinary method combining flavors and respecting product quality<\/p>\n","protected":false},"author":26,"featured_media":7165,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[315],"tags":[370,371,372,373,374,375],"class_list":["post-7185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reports","tag-aguachiles","tag-ceviche-en","tag-peru-en","tag-tiradito-en","tag-luis-arevalo-en","tag-gaston-acurio-en"],"yoast_head":"\nIntroduction to ceviche - Marisco y Pescado Salvaje - Grand Krust<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.grandkrust.com\/en\/introduction-to-ceviche\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Introduction to ceviche - 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