South America is a land of fresh flavors infused with influences from the sea. This fusion is exemplified by ceviche, a popular dish in many of the continent’s countries, including Ecuador, Peru, Colombia, and Chile.
The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.
The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.
The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.
However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.
The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.
This refreshing dish is a great choice for summer and warm days.
