Global Ceviche

I am a Peruvian living in the US in the search for good ceviche. Ceviche is a staple of Peruvian cuisine, (and world cuisine) it can be made with fish, shellfish, octopus, etc. Ceviche is seafood marinated in citrus juice and other ingredients like rocoto (in Peru), jalapenos (in Mexico) and chopped onion. This mixture is marinated and served at room temperature. Ceviche is served with toasted kernels (cancha), sweet or white potato, corn, lettuce, etc.

Ceviche is a versatile dish, and what you can add to the plate depends on your imagination, you can even use seaweed!, (and other foods what tastes good of course). In Ecuador, ceviche is served with ketchup or tomato sauce.

I tried this style once, I wouldn't recommend it, but I am sure there are plenty of Ecuadorians who will disagree with me. According to Wikipedia (http://en.wikipedia.org/wiki/Ceviche), in the coast of Ecuador the ceviche does not have this sauce. However, I can not confirm this to be true.

Note, most fish should be safe to eat fresh, however, if you are worried about parasites, cover and freeze the fish for 3 days.

And my disclaimer: Bellow are some recipes for ceviche, they are for information and educational purposes only. By reading this disclaimer and article you agree that I am in no way responsible to what happens to you. You read this and if you choose so, use the recipes at your own risk (don’t worry arsenic is not part of the ingredients on the ceviche, LOL) Also, by reading or using any of the recipes, you agree not held me liable for any errors or omissions in the content. As a matter of fact, I trust you will do the right thing and correct me.