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For those who don't know what ceviche is....it is seafood prepared using a centuries old method of cooking by contact with the acidic juice of citrus fruit instead of heat. Ceviche is a popular dish throughout Latin America and there is some dispute as to it's actual place of origin. Some say Peru and others Ecuador. Some food historian's attribute the invention of ceviche to the pre-columbians, the Incas in particular, while others believe that it was the invention of Moorish cooks brought to South America as Spanish slaves.
In Mexico ceviche is marinated in lime juice and often has tomato, onions, avocado, and jalepenos or serranos added to it and is often seasoned with chili powder, garlic, and cilantro. There are many different styles and variations of ceviche. Below are some names of the various types of ceviche you can expect to find during your travels in and around Playa:
Ceviche de camaron = shrimp
Ceviche de caracol = conch
Ceviche de pulpo = octopus
Ceviche de pescado = fish
Ceviche mixto = mixed seafood
My personal favorites are ceviche de caracol and ceviche de pulpo. Though I also enjoy ceviche mixto as well.
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