Heritage X 5 Rabbits
Sept. 10th 8pm-10pm
2959 n Lincoln Ave
CEVICHE (Cebiche, Seviche, Sebiche): seh-VEE-chay
If you look up the word Ceviche most of the explanations you will find of its meaning are simple. "An appetizer of small pieces of raw fish and/or seafood marinated (cooked) in citrus juice, usually limes.
The Royal Spanish Academy suggests in its dictionary that the word could be derived from the Arab word “sikba” which is a method of preserving food in acid-citric liquids such as vinegar. Although there are several other theories as to where ceviche originated such as in Polynesia or Spain, one which makes sense is by Peruvian historian Javier Pulgar Vidal. Vidal says the word ceviche and the food actually comes from the Quechua word “siwichi” which means fresh fish or young fish. Both versions could be true. In fact both words “siwichi” and “sikba” may have overlapped during the Hispanic conquest of the Inca Empire.
Having said that, Peru is the country most closely tied with this unique food and although there are also delicious variants all along the South American and Central American coasts it is Peru that is known worldwide for its ceviche.
The science behind the fish ceviche is simple. The raw fish sits in the lime juice marinade which causes its proteins to denature (very much the same as what heating does to it). Due to the proteins being cooked in the acid, ceviche is not heated and should be served cold.