If you watch reality shows about chefs, like Top Chef, you probably have seen most contenders prepare Ceviche. And I was like, Ceviche what? I thought, if most of them prepare this dish, it must be easy to prepare or it must be something that doesn’t involve cooking at all. That occurred to me since most of their challenges were of limited time or limited resources.
Anyhow, so the whole time I was thinking that Ceviche is some kind of an alien dish without knowing that I have already tried a Filipino dish that is exactly part and parcel of the frakkin’ Ceviche family!
Ceviche (also spelled as cebiche or seviche) is citrus-marinated seafood.
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Traditional style ceviche was marinated around 3 hours. Modern style ceviche created by chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Now, Filipinos out there. After having read this, can you tell me if you know of any Filipino Ceviche dish?
You’re right! Our very own KILAWIN!
Let’s all play with this word then and impress our friends 🙂 Make yourself sound like you’re cultured or something 🙂
Cheers to our new Chef Lingo…. CEVICHE! 😀