If you are looking for the perfect light summer dish, then ceviche is
the one for you. It is not summer in the United States anymore. However, it is
in Central and South America. Originating in Peru, ceviche is a popular South and
Central American dish, containing fish or shrimp, cilantro, lemon or lime juice,
bell peppers, and many other delicious ingredients. This meal requires no
cooking because the citrus juice “changes the structure of the proteins in the
fish much in the same way that heat does” (Gershenson, 2005). The author
describes ceviche as an informal dish that invites variation. You can pretty
much combine any fruit or vegetable with this meal, and still make it taste
wonderful. On a recent trip to Costa Rica, my dad’s cousin and her family invited
our family to have dinner at a local restaurant. That is where I was
introduced, and fell in love with ceviche. Since returning from my trip, one of
my favorite places to order ceviche is at La Frontera, Tex-Mex Grill, in
Stockbridge. This restaurant offers the traditional ceviche consisting of lemon
juice cured tilapia, with tomatoes, cilantro, onions, garnished with jalapeños
and grilled tostadas, as well as the tropical ceviche which adds the sweet
taste of mangos.
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| Costa Rican ceviche-made with fish, avocados, tomatoes, onions, cilantro, and lemon juice. |
Works Cited
Gershenson,
Gabriella. “Cool and Comforting Ceviche.” NPR.
NPR, 3 Aug. 2005. Web. 19 Oct.
2014.
