Please Sir, could I have some Ceviche

Mussel Ceviche, The Market, Barcelona

Ceviche, you ask? What on earth is that? Sounds like a fungus! 
Well, dear Food Pornicator (aka my favourite type of masochist), you have probably been living on a remote island off Antarctica if you haven't come across Ceviche. It is Peru's answer to sushi, the health freak's dream dish and a must-eat for any food and fish lover. I simply love it and thank my lucky, lucky stars that a few years ago, Peruvian restaurants shot to fame in Barcelona and suddenly sprouted up everywhere just like the aforementioned fungus. And even nicer, ceviche has crossed the country barrier and entered into menus of many non Peruvian restaurants in Barcelona.

So, here is a nice little non-wiki page which talks about ceviche. Basically, if you are too lazy to read all that - it is a dish with fish marinated in citric juices and any of a variety of garnishes added afterwards, made all over Latin America though there is a strong historical link to Peru. Dee-lish-us! I have tasted many different combos in many places and frankly, find it hard to pinpoint to a favourite. Can you? 

Ceviche with avocado, Coure, Barcelona

To the right, a rather Spanish version with an olive oil instead of a citric juice dressing. You really must be used to the strong virgin olive oil used to taste the upper notes of chive, parsley and snipped cress. The avocado makes this dish heavier than some of its South American counterparts but definitely adds to the health benefits ( "WHAT", you huff, salivating like a hungry beast, "Who cares about health!?")

3 version ceviche, Tanta, Barcelona

I happen to live in the Amazing restaurant neighbourhood of Barcelona. Serendipity? Karma? Whatever, Thank You, Food God; Hallowed be thy name. There is an excellent though rather pricey Peruvian restaurant that opened a few years ago, which serves a variety of this yummy dish. At the top left you have the Hot, the Nikkei (with tamarind that gives it a deep orange colour) and the Classic - OMG, amazing!

You might be wondering what that thick juice, in which the fish comes swimming is. It is called, amusingly enough, 'Leche de tigre' or Tiger Milk! Yowzha! And no, no tiger was involved or milked - Ouch! Herewith, a recipe for Leche de Tigre which can be a drink on its own:

Ceviche, Ceviche 103, Barcelona

Serves 6
Ingredients:
60 gms of lemon juice, 
60 gms of lime juice, 
60 gms of hake, skinless and boneless,
20 gms of peeled shrimp, 
60 gms of fish stock, 
12-15 gms of celery, 
25 gms of onion,
7 gms of salt, 
25 gms of crushed ice, 
8 gms of hot chili peppers,
3 grams of fresh cilantro/coriander.
Method:
In a mixer/food processor, whizz the first 5 ingredients. Adjust the fish stock to balance the acidity. 
Peel the celery to remove the filaments and chop it. 
Peel the onion and cut it 
Add both the ingredients into the mixer. 
Finally add salt and ice. Whizz until it becomes a smooth cream.
The ice is added to balance the acidity, to prevent the citric acids from transforming the fish and, to maintain the cold temperature at which you are to serve the dish.
Finally, add the chilli and coriander leaves and whizz again, briefly. 
Pour into a covered container and reserve in the refrigerator until time to serve over the marinated fish.

Ceviche in a random and humble Peruvian

And here is a nice and easy ceviche recipe, just what you were waiting for. I personally wouldn't add the olives but hey ho- you decide. 

A few years ago, arriving in Florence on a Sunday at 3pm and hungry as hell, a boyfriend of mine and I ventured out to eat after having settled into our hotel. And lo and behold, a Peruvian restaurant was just there, where we wanted it and open for custom! Of the week we were in Florence, we ate there 3 times, the food was that good and copious. 

Ceviche at Totos

You remember how I told you that ceviche has crossed the country barrier and moved into menus of non Peruvian restaurants? Take 'Totos' - an Italian restaurant and, what do I see when I go there, late one evening, to dine? Yes, a ceviche! And a dee-LISH-us one at that...






And last but not the least, ceviche, Japanese style! With marinated red onions, chives, salmon and sea bass. Dee-light-ful!

Ceviche, Nanayo, Barcelona