Foodie Vocab #8: Ceviche

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: ceviche (noun). Variants: seviche

Please choose the most appropriate definition for a ceviche. (No cheating!)

a.) thinly sliced raw meat or fish served with a sauce.
b.) a dish of raw fish marinated in lime or lemon juice often with oil, onions, peppers, and seasonings and served especially as an appetizer
c.) an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or seafood.
d.) a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae

Really, I said no cheating!

This week’s word was chosen in honor of Rick Bayless… If you chose b.) a dish of raw fish marinated in lime or lemon juice often with oil, onions, peppers, and seasonings and served especially as an appetizer, then you are correct!

laylitaceviche

The first picture you see above is one of Rick Bayless’ Mexican ceviches served at Frontera Grill. The second picture is a shrimp ceviche from Laylita’s recipes.

Ceviche is served around the world, particularly in many Latin American countries. Originating in Peru, every country that serves ceviche gives it its own twist. Peruvian ceviches are marinated with lime, lemon or bitter orange juices while Mexican ceviches are often only made with lime as  the citrus component.

But no matter what country it’s from, it’s usually delicious. Here are some recipes to help you enjoy some refreshing ceviche in your own home:

Ceviche
Salmon Ceviche with Raw Corn Vinaigrette
Shrimp Ceviche Tostada
Scallop Ceviche with Mandarin Chipotle Sauce
Mexican Shrimp Ceviche
Ceviche Roll Ups
Bay Scallop, Shrimp and Ahi Tuna Ceviche in Tortilla Cups

Tell us your own favorite way to make ceviche in the comments!

Previous Foodie Vocab Lessons:
Clafoutis
Raita

Panna Cotta
Granita
Remoulade
Panzanella
Verrine

What’s your score? Tell us in the comments whether or not these foodie vocab lessons  are too easy, too hard or just right!

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