Ceviche (also spelled seviche or cebiche) is a seafood dish popular in the coastal regions of Central and South America, and the Philippines. The dish is generally made from fresh raw fish marinated in lime or lemon juice and jazzed up with chilli peppers. Other seasoning such as salt, onion, cilantro/coriander, and pepper may also be added. Ceviche is usually served with side dishes that complement its flavors such as avocado, sweet potato, corn or lettuce.
Ceviche is a dish that Hondurans usually serve as a side to a meal or an appetizer. It is quite easy to make and is usually the first thing to go at the dinner table. Some of the ingredients that are used are fresh fish, vegetables, lime juice, coconut milk and herbs. Honduran Ceviche recipe is mild and has no chili peppers in it. This dish has a lemony citrus flavor that goes well with salted crackers and a good white wine.
Despite the preparation time for this dish is only about half an hour, it needs to chill in the fridge for at least 6 hours. As the dish is cooked with the acids in the citrus juice and not with heat, it must be freshly prepared to diminish the risk of food poisoning. Since the fish in this meal is technically uncooked the lemon’s citric acid kills off any bacteria that could cause food poisoning in the fish. This is why lemons sit on top of the fish overnight after thoroughly squeezing the juices out of it.
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