History of Ceviche, Seviche, or Cebiche
The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.
Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.
Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.
Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's. This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America. They became fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed.
因喜歡ceviche, 我問一Ecudorian 老女區要了下麵的recipe，自已還沒試過，但吃過她做的。
一個字：好！
Recipe
1 medium red onion, sliced thinly
2 to 3 limes
1 pound shrimp
1/3 cup ketchup ( or tomato paste and splenda to your taste)
1 cup orange juice ( or passion fruit juice)
1 Tablespoon snipped parsley
1 Tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
Hot sauce (optional)
In a bowl put the sliced onion and add the lime juice. While the onion is "cooked" in the lemon boil the shrimp. (to be sure the local shrimp is not mushy, put it in boiling water and just blanched it, stop the cooking process by putting the shrimp in ice water). Save the water you cooked the shrimp, you may want to thin the ceviche sauce later.
Once the onion seams to be more pink than red is because it has absorbed the lime juice. Put the shrimp in the onion and juice mixture. Let it rest for 15 minutes.
Now add the rest of the ingredients. Mix well, confirm the seasonings, see that is not to sour or sweet and refrigerate for at least 2 hours
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