Ceviche is a popular dish in Latino cuisine that can be eaten for lunch or dinner. If you’re a fan of seafood fare, this recipe offers an array of flavors mixed with delicious fish. If you’ve never heard of ceviche before or you’ve always wanted to try it, below is a guide that details this popular Latin meal.

What Is Ceviche?

Ceviche is a seafood dish in Latino cuisine that consists of small pieces of raw fish that are cured in lemon or lime juice. While the dish is popular in the United States, it’s actually been around for centuries. Some experts believe ceviche originated in Peru, while others think it was given its start in Ecuador. Ceviche made its way to other South and Central American countries over the years before eventually coming to the United States.

There are many variations of this Latino cuisine staple. In Peru, ceviche is served with cold sweet potatoes or corn on the cob. Mexican ceviche is paired with slices of raw onions and served on tortillas, while in Ecuador, the dish is mixed with popcorn, nuts, or corn nuts.

How Is Ceviche Prepared?

Traditional ceviche is based around sea bass, snapper, flounder, halibut, fluke, or red snapper. The fish is diced into small pieces and marinated in citrus juices in the refrigerator for about 30 minutes to an hour. During this time, the acid from the citrus juices will break down the protein of the fish and infuse it with flavor.

Once the ceviche is marinated, you can add toppings of your choosing, such as sliced onions, corn, chopped tomatoes, cilantro, or plantain chips. Serve it at room temperature or chilled. 

If you’re looking for high-quality ceviche in Woodside, NY, stop by Mamajuana Cafe Queens. Established in 2000, the restaurant serves tasty Latino cuisine in an elegant environment. From ceviche to chuletas, you’re sure to find something on the menu that you’ll love. For more information about their menu, or visit their website or call (718) 565-6454 to make a reservation.