Over the past two decades we’ve seen an explosion of sushi bars all over the world, with new fusion rolls and sauces being created to suit local tastes. With this trend and appreciation for raw fish, people (including myself) have started looking for other variations of their favorite Japanese raw fish dishes, and ceviche naturally emerged as the best option.
A Time magazine article written by Lucien Chauvin stated that ceviche is the “new sushi”. But is this typical dish from Peru so good?
Unlike your Japanese sushi where fish is served 100% raw, ceviche is made by having the fish slightly cooked in lime juice, and is served with hot chili peppers and onions. The best restaurants of the great metropolises have had a huge increase in demand for this dish over recent years, and with its refreshing lime juice taste, it’s no surprise why.
Having lived in Tokyo myself for 5 years and currently living in the Peruvian jungle, I must say sushi and ceviche are arguably my two favorite dishes (coming close with my Italian grand-mother’s home-made cooking). Sushi in Japan is just spectacular, and way cheaper than the outrageous prices restaurants charge in the west for often mostly rice, avocado, and small portions of tuna or salmon. Because what people want in the west are sushi rolls (tekka maki), whereas the Japanese eat nigiri shushi, which over there has whole lot more fish than rice.
Tekka Maki (Sushi Roll)
Tekka Maki
Nigiri Sushi
Ceviche
Ceviche is characterized by its acidity and slight spicy taste, and to me the lemon juice with fish is just the perfect combination. The Peruvian chef Carlos Muñoz said that Peruvian flavors will completely change the world cuisine, and much because of this combination of flavors found in Ceviche. The Peruvian dish’s rise in popularity is partly due to chef Gastón Acurio, native of Peru, who owns the international network of La Mar restaurants, spanning the USA, Mexico, Brazil, and Peru. Acurio frequently appears on television shows and cooking magazines, and is the author of several books.
Not only because of its exquisite combination of flavors, but also of textures and colors, ceviche has become a trend in restaurants all over the world. With it returned the simplicity of the kitchen. Ceviche is a fresh dish that is rich in proteins but low in fat, a great addition to your diet for a healthy life.
If you enjoy sushi and have not yet discovered ceviche, you’re in for a surprise.
