Versions of ceviche are created up and down the Americas from Mexico, south to Guatemala, through Central America, the Caribbean, to the tip of South America in Chile — basically wherever there is fish.
Peru calls it their national dish and claims it originated there with the Caral civilization, 3500 to 1800 BCE. The Caral made theirs with raw Peruvian anchovy, chili and salt. It has its own holiday on June 28. The song “La Chicha” is considered Peru’s first national anthem.
Most versions of ceviche are similar with raw fish marinated in a citrus juice with salt and chili. It can be served as an appetizer, a salad or a light dinner. My recipe comes primarily from two cookbooks, Cocina Mexicana (1964) by Mayo Antonio Sánchez and Better Homes and Garden Mexican Cook Book (1977). I think it will yield a good dish and, as usual, you can alter in any ways you choose. Personally, I don’t like to eat food that is too hot so I cut down on the amount of chilis; I like to be able to taste other flavors afterwards.
The chunks of marinated fish can be scooped up with tortilla chips or served on tostadas. I found a green colored tostada that I have never seen before at D’la Colmena, at 129 W. Lake Ave. in Watsonville. It’s made with nopales and corn and is from the company Mi Zapotlán. Los Pericos also makes a good tostada. White onions have a milder and sweeter flavor with less sulfur than yellow onions and are more commonly used in European and Mexican cooking. You might want to cut the recipe in half if there are only a few of you.
Ceviche
1 pound very fresh raw fish with bones removed like salmon, red snapper, ling cod etc.
3 bay leaves
1 teaspoon dried oregano
1 cup of fresh lime juice
1 cup chopped white onion
1 minced garlic clove
1-3 minced chili serranos to taste
3 tablespoons olive oil
Salt and pepper to taste
Cilantro leaves
Chopped avocados, tomatoes or guacamole on the side
Squeeze fresh limes to make 1 cup of juice and put in a nonmetal bowl. Cut the fish into
1/2-inch cubes and add to the bowl with the lime juice. Add the bay leaves and oregano. Sprinkle with a half teaspoon coarse salt and let sit 6 hours or overnight.
Mince the garlic cloves and serrano chilis; chop the onions into quarter-inch pieces. Add to the fish and lime juice. Add olive oil and salt and pepper to taste. Toss to combine. Sprinkle with cilantro leaves and serve with coarsely chopped avocados or guacamole.
