Filed Under: [ Food ] [ Hispanic News ]
Tags: Ecuador, Mexico, Panama
“In Ecuador, it’s served with popcorn. In Panama, buttered saltines. Go to Mexico, and chances are it will come with raw sliced onions and toasted tortillas.
Ceviche, a popular South American and Caribbean dish, varies by region but will always have both seafood and fruit juice ”” most notably that of lemons and limes. The acidity of those juices ““cooks’’ the fish that, traditionally, is never subjected to any heat.
Ceviche is not sushi. But with the exception of shrimp versions, no baking, broiling, frying, smoking or grilling is involved in this light and lively dish that has infiltrated American menus in the past few decades. The acidic juices make the fish’s raw, translucent flesh firm and white.”
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