Light and delicious (CC photo by Zanzibar courtesy of Flickr)

With the popularity of sushi, ceviche is becoming quite popular with people not yet ready for raw fish, but longing for the freshest seafood creations. The name, Ceviche, is believed to come from the Spanish word escabeche which means a marinade. While the dish can be found throughout Mexico, Central and South America, its origin is often debated. All countries want to garnish the honor of creating this classic and delicious dish.

Elegant ceviche (CC photo by toast for brekkie courtesy of Flickr)

The ingredients differ from country to country, but in Mexico, the most common seafood is that which is locally caught. Mackerel, octopus, squid, shrimp and tuna are very popular items making up the bulk of the dish. The shelled items are usually already cooked, while the fish is usually raw when added to the mix. Here is the magic in the dish, the fish will be “cooked” when served, although no heat will be used.

Ceviche topped with avocado (CC photo by OBiTRAN courtesy of Flickr)

The other ingredients in ceviche break down the proteins in the dish pickling the fish in a very short time. Lemon and lime are the catalysts for this while onions, garlic, cilantro, tomatoes and salt add the well known flavor. Traditional ceviche is usually left to marinade for up to three hours, however, the fish “cooks” in the time it takes to mix the ingredients together so it’s often used as a quick appetizer.

Plate of ceviche (CC photo by Nodame courtesy of Flickr)

Ceviche is usually served in an elegant dish with crackers or tortilla chips. A few slices of avocado are the staple for decoration. The ceviche can also become the topping for tostadas where slices of avocado or guacamole top the tasty corn disks. Either way, this seafood is sure to please. It is found throughout Mexico and usually an affordable treat. From Acopulco to Tijuana and Cabo in between, the dish is the best way to taste the local catch while indulging in a relatively healthy dish.