How do carpaccio and ceviche differ?
What is ceviche?
A white-fleshed fish (e.g. turbot) is usually used for ceviche (also seviche or cebiche), but salmon or tuna are also suitable for this dish. The fish is cut into thin slices or diced and then marinated for about 15 minutes in a stock made from lime juice, salt, chilli and red onions. Garlic, coriander or other herbs can be added as a seasoning. The acidity of the lime juice denatures the protein and cooks in a similar way to cooking, except that the fish is not heated. The fish in the ceviche is therefore not completely raw, but lightly cooked.
The fish for ceviche should be as fresh as possible. It is best to use sushi-quality products. Corn on the cob, avocado or sweet potatoes are often served as a side dish.
Ceviche and the Leche de Tigre
The fish traditionally cooks in a broth made from lime juice, salt, chilli and onions. The resulting milky liquid is the Leche de Tigre - the tiger milk. Since it absorbs the aromas of the ingredients during marinating, it is very tasty and can be served as a soup or used as a particularly intense base for a new ceviche.
What country does ceviche come from?
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