How to cook a fish without cooking it

This is ceviche.  Essentially raw fish that's been cooked.

If that makes little sense then let me explain. 

The fish marinades in lime and the process somehow "cooks" the fish so that when it's served up it tastes like it isn't raw.  Which, of course, it still essentially is.

The beauty being that you lose nothing of that fresh fish tastiness and the lime gives it even more zing.

Recipes appear to differ but culantro the Latin American version of coriander/cilantro appears to be a staple, as does onion. 

I seem to recall from my last Central American travels that outside of Nicaragua you are more likely to have tomato as a major ingredient.  All in all, it was more like a fish salsa and pretty good too.  I seem to recall tomato ketchup being added sometimes.

Here's a list of differing recipes from across Latin America.

Ever since visiting these parts last time around, I have mentioned ceviche as one of my favourite foods.  Even among chefs I have noted puzzled looks of non-recognition. 

Strange, of all the food I have eaten in Latin America, this is the one that I can most imagine being tarted up and served up on big white plates to idiots.

The ceviche?  Darling, it's to die for. You must soooo try it.  It's a steal at $30 a spoonful.

For the record, the ceviche above was 25 Cordobas, including crackers, from Deli Express on Calle Atravesada.  That's about 1.3 of your Yankee Dollars.

Comments

[zenpilgrim]

Ceviche is one of the most wonderful foods known to man. And it is technically cooked just not heat treated. The acid works on the protean in the fish to make it "cook" and also deals with most little nasties...but stick to salt water fish to be on the safe side.

My favorite way to prepare it is with scallops and lime juice. I also throw in some chopped hot peppers.

[ourman]

Hot peppers - now that's an idea. I'd love a spicy version.

It is quite honestly one of the tastiest foods I have ever eaten.

[ozlady]

Ceviche!!!! That stuff's delish!!!

[sam]

ooh besides cilantro, jalepenos, tomatoes, try adding red onions, mango and shrimp with it too! It's to die for!

[ourman]

Red onions, that'd work. Shrimp...good, I think.

Mango? Hmm not so sure. That's seems a little too weird.

[zenpilgrim]

I think the mango (or some other fruit) would be good in it, maybe added just before serving.

[ourman]

Nah, I'd save the Mango for dessert.

[Kathy Adams]

Wow. I never knew culantro was different from cilantro! I thought they just pronounced it differently. No wonder when our Nica Program Director was here in the states she stated the culantro here was not the same. :-) She was right it is not!

[ourman]

I only knew because I work with chefs. Otherwise I'd be none the wiser. I use it a lot for cooking here. It's altogether leafier and a little bit prickly. I think I prefer it.

[suzanne visney]

hello! i ran into your website looking for a recipe for a ceviche but came across you and i was surprised to see a gringo leaving in nicaragua i do not see many when i visit. i was born in nicaragua my family is from there but moved to states when i was ten and now live in texas dont be surprised by my last name my dad is a gringo too. he was a marine stationed in nicaragua and met my mom and you can guess the rest. but anyway i'm curious to know how your experience has been living there and what you are doing there?working? how do you like it? the food? etc? i love my country and miss the culture, the people, the beach everything its just another world isn't it? people don't know here in the u.s. how lucky they are they should all go down there and see how blessed they are to have all they have. anyways look forward to hearing from you and your adventures. take care!