Ceviche is a popular seafood dish that originated in the coastal regions of Latin America, particularly in Peru.
This dish consists of diced cubes of raw fish, marinated in a lemon or lime juice mixture.
The fish then reacts with the citrus juices to cure the fish protein and cause it to become opaque and firm while absorbing flavor.
Some types of seafood used in ceviche are tuna, shrimp, scallops, and seabass among others.
The ingredients used in ceviche include lime or lemon juice, salt, onion, chopped chili, pepper, chopped cilantro, and other ingredients such as avocado, tomato, or corn.
The freshly cubed fish is soaked in a mixture of lemon and lime juice, The acid in the citrus juices then "cooks" the raw seafood by denaturing its proteins, giving it a firm and opaque texture similar to that of cooked fish.
In addition to its "cooking" properties, the acidic marinade also imparts a bright and tangy flavour to the ceviche.
This dish is available in fine dining restaurants and premium eatery spots around Nairobi, so one can opt to have a taste of this dish.
Moreover one can make this dish at home, just make sure to follow a proper preparation guide for this dish.
There are different spins and types of ceviche,
An iconic one is the tuna and mango ceviche made from fresh tuna, sweet mango, diced shallots and habanero chili, lime, extra virgin olive oil sweet potato chips, and coriander. Ingredients by Executive Chef Andreas Mensch.
Traditional Peruvian ceviche has flavour profiles such as refreshing, light, clean, bright, spicy, and delightfully acidic.
The tuna and mango ceviche has all these flavour profiles with added sweetness and tanginess,
Ceviche is a delicious and healthy dish that you should definitely try. Indulging in this dish makes for a truly unforgettable culinary experience.
