Spanish and Latin American Studies: Ceviche

Courtesy of Yansi Perez

It is impossible to pick one dish to represent a whole continent, but ceviche is a dish that can be found in many national cuisines throughout Latin America.  This recipe is inspired by the traditional Peruvian ceviche, but you can find variations of it throughout the region.  Ceviche is extremely refreshing and a nice dish for a hot summer day.  ¡Buen provecho!


Ingredients:

  • 1/2 lb.peeled and deveined shrimp 
  • 1/2 lb. squid rings and tentacles 
  • 1 lb. white, mild flavored fish (tilapia, sole)
  •  2-3 cups of fresh squeezed lime juice 
  • 2 ears of corn 
  • 2 yams 
  • 1 bunch of cilantro 
  • 1 red onion 
  • 1 habanero pepper 
  • salt to taste 
  • black pepper to taste

Directions

Dice the fish into 1/2 inch cubes. Chop the habanero into small pieces and put over fish. Habaneros are VERY spicy so if you don’t like heat, only use a little piece to add some kick. Season with salt and pepper. Pour lime juice over fish in a non-reactive bowl (glass or ceramic). Make sure the fish is entirely covered with the juice. Leave it until it is ‘cooked’ which means that the fish is opaque (approximately 40-60 minutes). 

In the meantime, boil a pot of water add the yams (cook approximately 30 minutes until fork tender), take out, put aside and let cool. In the same pot, add more water if necessary, boil, add corn for 3-4 minutes. Take out and let cool. Slice each yam into 3 pieces. Cut each ear of corn in 2 pieces. 

In a separate pot, boil water. Once it is boiling, cook shrimp for 1-2 minutes until it turns pink. Take out and pour cold water over it. Follow the same process for squid–cook in boiling water for 2 minutes, take out, pour cold water over it. 

Thinly slice the onion and chop the cilantro and set aside. 

Once fish is ‘cooked’, add the cooled down shrimp and squid. Mix in with the lime juice. Leave for 10-15 minutes in the lime juice to ‘cook’ the shrimp and squid. After the 15 minutes have passed, add sliced onion and chopped cilantro. 

Divide the ceviche into small bowls and serve with a slice or two of yam and a piece of corn on the side. The sweet yam and corn will provide a nice contrast to the acidity of the ceviche as well as a nice respite from the heat of the habanero. Enjoy! ¡Buen provecho!