Print PDF
Favorite
Email
I traveled to Costa Rica my junior year of college and I fell in love with the country and its food. While my classmates in the study abroad program were out in the bars and the touristy places I was learning how to be useful in the kitchen. My host family, taught me how to prepare ceviche.
Ceviche (pronounced say-bee-chay) is a dish that is typically found in Latin America. It has as many claimants to its origins as there are recipes. Considering that each family seems to have their own recipe, it is a very widespread dish. Typically ceviche consists of seafood, with fruits/vegetables, and spices. There are also versions that feature such ingredients as plantains and guineos as the star.
Notice how I have not mentioned any form of cooking. This dish is essentially raw. Acid, usually a citrus of some sort, is used to denature the proteins in the fish as well as to break down the vegetables somewhat. Denaturation is when proteins are unfolded. When we cook our food using heat, we also denature the proteins, but there are much less pathogens to worry about.
That said, when making ceviche only use fresh fish. It is recommended that one use only the freshest fish possible when preparing this dish. Although getting sick from eating raw fish is uncommon, it is still possible with fish that has sat out. When selecting fish you want firm flesh. Marine fish are said to carry less disease. In order to get the freshest, I recommend talking to the fish monger directly.
The following pages contain the list of ingredients and the steps to create my Ceviche de Tiquicia. It should be enough for at least 4 people.
Ceviche (pronounced say-bee-chay) is a dish that is typically found in Latin America. It has as many claimants to its origins as there are recipes. Considering that each family seems to have their own recipe, it is a very widespread dish. Typically ceviche consists of seafood, with fruits/vegetables, and spices. There are also versions that feature such ingredients as plantains and guineos as the star.
Notice how I have not mentioned any form of cooking. This dish is essentially raw. Acid, usually a citrus of some sort, is used to denature the proteins in the fish as well as to break down the vegetables somewhat. Denaturation is when proteins are unfolded. When we cook our food using heat, we also denature the proteins, but there are much less pathogens to worry about.
That said, when making ceviche only use fresh fish. It is recommended that one use only the freshest fish possible when preparing this dish. Although getting sick from eating raw fish is uncommon, it is still possible with fish that has sat out. When selecting fish you want firm flesh. Marine fish are said to carry less disease. In order to get the freshest, I recommend talking to the fish monger directly.
The following pages contain the list of ingredients and the steps to create my Ceviche de Tiquicia. It should be enough for at least 4 people.
Remove these ads by
Signing UpStep 1Collect the Ingredients and Utensils
Not only does the fish need to be fresh, but the other ingredients as well. Limp celery will turn to mush rather than provide a satisfying crunch, the cilantro will be more bitter, and the garlic will be foul.
Ingredients:
1 lb fresh firm white-fleshed fish (Tilapia is the exception here)
1/2 roll of cilantro (40 or so sprigs; leaves and stems).
1 medium onion
1 medium tomato
1 sweet/hot pepper (I like to use bell)
1 or 2 cloves garlic, minced finely (optional)
16 or so persian limes (the limon criollo is best, but the ripe key lime is hard to find. You only need enough to cover)
2 small stalks of celery (No leaves are needed)
salt and pepper to taste
1/2 cup water
1/2 to 1 cup ginger ale (I like Canada Dry brand)
Utensils:
Sharp knife
Cutting board
A non-reactive bowl
Ingredients:
1 lb fresh firm white-fleshed fish (Tilapia is the exception here)
1/2 roll of cilantro (40 or so sprigs; leaves and stems).
1 medium onion
1 medium tomato
1 sweet/hot pepper (I like to use bell)
1 or 2 cloves garlic, minced finely (optional)
16 or so persian limes (the limon criollo is best, but the ripe key lime is hard to find. You only need enough to cover)
2 small stalks of celery (No leaves are needed)
salt and pepper to taste
1/2 cup water
1/2 to 1 cup ginger ale (I like Canada Dry brand)
Utensils:
Sharp knife
Cutting board
A non-reactive bowl
| « Previous Step | Download PDFView All Steps | Next Step » |
I wanted to add that Costa Ricans like mayo. And personally, I love my ceviche with some mayo and ketchup. My parents like it that way too. With a little more ketchup then mayo.
Just wanted to add my "tica-cents".
Great job, I recently ate a large dinner and now I'm pretty hungry... And there is no fish in the house... ugh.
side note : we're heading off to Costa Rica in two weeks!!
Side: I am utterly jealous of you. I cannot wait to go back. I hope you check out Rio Celeste near the Tenorio volcano. It is the niced cerulean ever
Sunshiine