Ceviches and raw fish

Ceviches and raw fish . It is a way of eating fish and shellfish , which either are not cooked, or are cooked very lightly. Normally “cooking” is given by staying for a period of time in an acidic medium , either in Lemon juice or Vinegar . They differ from so-called pickles in form and preparation time.


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  • 1 Concept and origin
  • 2 Sushi
  • 3 recipes
    • 1 Shrimp ceviche
    • 2 Shrimp Ceviche II
    • 3 Squid ceviche
    • 4 Ceviche I
    • 5 Ceviche II
  • 4 See also
  • 5 Source

Concept and origin

It is important for the inhabitants of an island, meet some of the many ways of cooking and eating fish and seafood , but this serves to cities with port sea or others with access to ingredients. And in this case those that are grouped under the concept of RAW, and that in most cases are not so raw.

The religious and / or animal taboos of the clan have been directed little towards marine animals . However, its closures have been more scientific, it is related to uric acid , and some other very specific diseases . And of course, above all there are adverse toxic reactions, especially to shellfish.

Ceviche, ceviche or seviche, the three versions accepted by the Royal Academy of the Spanish Language, are of Moche origin in ancient Peru , Siwichi in the original Quechua. This dish has been transferred throughout the Americas , in which each town has made a personalizing contribution to their own culture and the sea has passed, reaching Asia through Oceania.

In some parts of Japan , the fish is cut into small cubes in the morning and kept in the cold (freezing) and eaten in the evenings smeared with a rather spicy mustard , called mishu.

However, on the other side of the coasts of Japan, towards America , specifically the South, a culture and way of consuming fish was created: CEVICHE. Yes man since ancient times salted fish, to preserve it; and the Romans also made it a condiment (Garum), and that without taking into account the refrigerated transport of some of their Emperors; between Peru and Chile they created this Ceviche. And it’s not that raw either, just they don’t use heat directly.

No fish, except for the so-called black meat , needs a marinade time of more than an hour and, as a general rule, 15 minutes in the acid medium are sufficient . And there are some recipes that only take a little salt before going through the fire . But there is an abysmal difference between the escabeche and the ceviche.

In the pickle concept, the parts or wheels are gilded in fat (preferably oil ) and then exposed to the acidic seasoned medium. In the case of ceviche, the first is the acidic medium and but they almost never see fire.


In Japanese cuisine , which is already around the world, so-called sushi are made, and they are not so raw either. Perhaps they can even be compared to seafaring tamales, as the sushi is either boiled or steamed.

Sample of Japanese Sushi before cutting

In Japan the SUSHI is defined as few morsels of rice and fish oil. There are countless ways to serve a sushi, but two main ones are distinguished; norimaki sushi and nigiri sushi. The sushi is served accompanied by a plate with tamari, ( fermented soy sauce ), to wet the bite before eating it. Similar versions exist in other Asian countries .

  • NORIMAKI SUSHI: Various kinds of raw fish are used, finely cut and rolled in nori seaweed with rice and a point of mustard (wasabi). In addition to the fish, you can introduce tortilla pieces , pickled roe , kampyo (dried and cooked Japanese zucchini peel), daikon cooked in tamari, etc.
  • NIGIRI SUSHI: To prepare this dish you should wet your hands with waterand form small balls of rice, (some Japanese masters season this rice with vinegar and let it rest for a while before), Put on each ball a point of wasabi and cover with a piece of fish. It can be garnished with sesame, cut leeks (Koguchi-giri), or with a strip of nori around it, don’t forget to put a little mound of shoga suzuke on a lettuce leaf and some tortilla (dashimaki tamago).

Another more applicable way: The first thing is to define if you are going to use a container (to vary the shape) or make a roll, the latter case is the one explained. The rice is prepared as it appears in the recipe and a single type of fish is going to be used to make a single roll (such as a salpicón) and various vegetables .

A cloth is spread, with the appropriate measures, and a cellophane or waxed paper or even a nylon is put on it. In the case of the latter, vegetable oil is passed as if a mold were greased. Then you can put or not some chard leaves and sprinkle lightly with sesame and chives finely chopped, on it the rice is spread in a more or less thick layer (not more than a centimeter and a half). Leaving a border of about three centimeters, a quarter of the cucumber is chopped and cut lengthwise. Fish strips, chard stalks, carrot strips , chive stalks, or other vegetables of your choice . In Asian cuisinevegetables can be exceeded or left with little variety, everything will depend on taste. You can also make several rolls with different contents. In large restaurants, various types are prepared in different shapes so that they can be decorated by exposing them in the fountain. Almost always, as is natural in this kitchen, several individual sauces are put, so that with a single sushi they can have several flavors. (See Salmon Sushi )


Shrimp ceviche


  • 1 Avocado,diced
  • 3 pickled tomatoes
  • 4 oz. of Shrimp
  • 1 pickled red onion
  • 1/2 glass of lemonjuice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1 tablespoon coriander,finely chopped
  • 2 tanned cucumbers.
  • Saltto taste


  • Peel and clean the shrimpvery well leaving the back very clean, let them marinate with the lemon juice in a container if the lemon juice is not enough add more, leave it like this for 30 min.
  • The second step is to add the pickled ingredients, tomato, cucumber, avocado, garlic and coriander, to finish add the pepper and salt to taste.
  • (Accompany it with some delicious toasts).

Shrimp Ceviche II

Peruvian , for 6 people

Peruvian shrimp ceviche

  • 2 kilos of shrimp
  • 2 onions,chopped lengthwise
  • 10 lemons
  • 1 hot pepper ( Note 1)
  • 1 sprig of parsley
  • 2 tablespoons of ground chili
  • saltand pepper

Note 1 : The scientific name Capsicum pubescens, its commercial name is rocoto belonging to the Solanáceas family , generally the production areas are the Andean Valleys . The culture dates back to pre-Inca times, it is the main seasoning of Peruvian foods, used for its spicy flavor without any idea of ​​the nutritional value, specifically vitamin and the important role in the daily diet, even when used in small proportions

Preparation: First, boil the shrimp for 20 minutes. Then separate large shrimp from small shrimp. Large shrimp have their tails peeled off. Tails are stripped off and peeled from small shrimp, and the remainder is discarded.

Subsequently, the shrimp meat is tanned with the lemon juice for a long time, until they acquire the necessary cooking. When the color of the shrimp is deep red, add the salt, pepper, ground chili, parsley and chopped onion. Garnish the ceviche with some rocoto slices and a little parsley. Serve preferably accompanied by lettuce leaves , corn slices , parboiled sweet potato and field . If desired, place a large shrimp on each plate as a garnish.

Squid ceviche

Peruvian Ingredients for 4 servings

  • 12 fresh squid
  • 6 lemons
  • 3 cloves of garlic
  • 3 tomatoes
  • 2 onions
  • 1 green pepper
  • 1 hot pepper(see Note 1)
  • Chopped parsley
  • Saltand white pepper

Preparation: Fresh squid are cleaned without cutting the cones, taking care to remove the ink bag without breaking it, as it would give the ceviche a dark color. The beak in the center of the tentacles is also removed. The squid is cut into pieces of approximately two centimeters, including the tentacles. They are placed in a strainer and water is pouredboiling or boiling for one minute. Drain and place in a bowl. Besides, the garlic cloves are liquefied or ground, the green pepper without seeds or veins, the juice of the lemons and this mixture is put on the squid. Add salt and season, add white pepper and also the chopped onion. It is left to marinate for half an hour. Garnish with rocoto slices and chopped parsley. You can squeeze more lemon, so it is convenient to place lemon halves on the plate. The garnish is different from the other ceviches: they are tomato moons placed on the edge of the fountain.

Ceviche I

(Raw fish) Cuban

  • 2 lb. of fish(white mass)
  • Juice of 4 creole lemons
  • 1 tablespoons ground pepper
  • 3 garlic cloves(optional)
  • 2 tablespoons of salt

Preparation: It is preferable that the fish mass is white and clean of all skin and bones. Pepper can be ground together with salt and increased according to your taste. In a glass or plastic bowl, never in metal but it is well enameled, mix the fish and the salt and pepper, finally add the lemon juice (approximately 6 tablespoons of minimum juice). Refrigerate by re-mixing an hour or more. It should wait at least 4 hours before consuming. Beware in the cold. If you want you can add some herb or other seasoning.

Ceviche II

(Raw fish from Batabanó , Cuba )

  • 4 lb. of fish(white mass)
  • 2 cups. of vinegar
  • 2 tablespoons of salt
  • 1 tablespoons ground pepper
  • 10 cloves of garlic
  • 1 medium onion
  • 3 tablespoons of oil


  • It is preferable that the fish mass is white and clean of all skinand bones. Pepper can be ground together with salt and increased according to your taste. In a glass or plastic bowl, never in metal but well enameled, mix the fish and a tablespoon of the seasoned, add a cup of vinegar. Mix well again and refrigerate for 24 hours.
  • After this time, it is kneaded by squeezing all the liquid it has. Put it back in the container, add the rest of the salt and pepper and the other cup of vinegar. The garlic is carved (cut) very finely and the onion is minced as small as possible (it does not matter if it is purple). It is refrigerated for another 24 hours before being consumed. Beware in the cold.


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