Ceviche is a refreshing popular seafood dish from the coastal regions of South America.
It is made from fresh raw fish cured in lemon or lime juice, and then seasoned with chilli peppers to taste. Ceviche has a mysterious history, some believing it to originate from the Moche, a 2,000 year old coastal civilisation in what is now modern day Peru. The Moche used fermented juice from the banana passion fruit. Different chronicles report that on the Peruvian coast it was cured with salt and aji, a zesty and spicy sauce made with tomatoes, coriander, the key aji pepper ingredient, and onions. Then in the late 15th century Spanish explorers arrived with zesty lemons and limes, which changed ceviche forever.
We’ve chosen a Cuban inspired recipe which is made with allspice and red chillies - adding a bit of a kick - this dish is refreshing and great for summer! Feel free to use squid, octopus or scallop if you’re feeling a bit more adventurous!
Cuban Style Prawn Ceviche
Traditionally the prawns are cured in lime juice but I used cooked prawns to save precious party time.
A packet of king prawns
Pinch of sea salt
2 cloves garlic chopped into small pieces
Good handful of coriander
Half teaspoon allspice
1 red chilli pepper
Half a red onion chopped into pieces
1. Squeeze lemons and limes into a bowl and add prawns and garlic – leave to marinate for 45 minutes
2. Add salt, chopped coriander, allspice, chilli peppers, red onions and mix
3. Serve in a small bowl with some crackers on the side
If you’re feeling extra daring then why not try making 'Leche de Tigre' (Tiger’s Milk)? This spicy drink is South America’s answer to a Bloody Mary and is made by adding a shot of vodka to the leftover marinade. It’s a favourite hangover cure of our tour leaders in South America!