Why is it called ceviche?
The origin of this word is very uncertain, but according to Dr. Pulgar, the name ceviche, comes from the word viche (‘Tierno’ in Chibcha, and has been spoken from Panama, Colombia, Ecuador, to northern Peru) and that means fresh fish or pescado tierno.
Shrimp ceviche is a dish made of marinated meat (fish, seafood, or both) usually in citrus dressings. There is a great culinary diversity of ceviches made in Latin America, where it is native. At present, it has become an international dish. It consumed in different countries, such as in Chile, Colombia, Guatemala, Peru, El Salvador, among others. The most used citrus for this dish is lemon. However, orange has historically used.
In our country, it is a reasonably typical dish on the coasts, prepared in different ways, and very recognized worldwide, it is one of the most popular dishes for tourists. And of course, if the combination of its ingredients creates a perfect sensation of flavors and colors.
The shrimp ceviche has great importance in the gastronomy that has motivated multiple varieties, whose common objective is to offer a fresh fish that marries with the rest of the ingredients.Español
- 1 lb shrimp
- ½ cup purple onion chopped
- ¼ of coriander chopped.
- ¼ parsley chopped.
- 1 cup tomato sauce
- Juice of 3 large oranges
- 1 ripe green mango
- Salt and pepper to taste.
- Bring enough water to a boil in a pot. When it boils, turn off the heat and immediately add the pound of shrimp in the water and cover for about 4 to 5 minutes.
- After this, proceed to remove the shrimp from the water and reserve it in a container.
- Chop the mango into sticks, and mix them with the onion chopped.
- In a bowl, mix the orange juice with the tomato sauce and stir until these two ingredients are well integrated, salt, and pepper to taste.
- Add the mango, onion, cilantro, and shrimp to the previous mixture, and stir.
- And voila, you already have shrimp ceviche, you can accompany it with crackers, or patacones, and decorate it with parsley.