Ceviche - The Next Seafood Trend

In a most basic version, ceviche is simply sliced, fresh white fish marinated in freshly squeezed citrus juice, most commonly lemon or lime. Add some sliced onions and salt and you are done. No cooking necessary.

Ceviche is common in Latin America, although there are many variations of the dish. For example, in Panama, ceviche is served with small pastry shells. In the Philippines, ceviche is called “kinilaw” or “kilawin”. Its preparation is similar to the Latin American method - with the marinade made from lime juice, white vinegar, onions, bell peppers, and chilies. Hawaiians have been eating ceviche for hundreds of years, but they call it “poke”. In Peru it is often served as an appetizer or for lunch on a hot day.

Ceviche first came to the United States in the late 1980’s when many of the Latin American dishes were introduced, but it hasn’t gotten a whole lot of attention until just recently. In 2006, the dish started to become more well known, and this year, has become a pretty noticeable & desirable food trends. As we well know, this tends to happen once top chefs in Las Vegas and New York begin adding it to their menus.

With the acceptance of ceviche, chefs are beginning to experiment with the concept of no-cook dishes with other types of seafood such as mackerel and mahi-mahi or tuna in addition to more exotic, seafood such as octopus, squid, and shark. Marinade variations are changing with ingredients such as coconut milk, mangoes, and avocado. We are sure to see more and more variations of ceviche as the country “discovers” what the Latin American people have been enjoying for centuries.
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