Argentine Ceviche

Argentine Ceviche Recipe: A Fresh and Flavorful Dish from Argentina

Region / culture: Argentina | Preparation time: 3 hours | Cooking time: overnight | Servings: 4-6

Introduction

Argentine Ceviche is a refreshing and vibrant dish that showcases the rich culinary traditions of Argentina. This particular recipe brings together the delicate flavors of sea scallops with the tangy zest of lime juice, complemented by the unique addition of Spanish olives and a kick of hot red pepper flakes. It's a perfect dish for those who appreciate the art of marinating seafood to achieve a balance of flavors that are both bold and sophisticated.

History

The history of ceviche stretches back hundreds of years, with its origins often debated among various Latin American countries. However, the Argentine twist on this classic dish incorporates local ingredients and flavors, making it distinct. The use of sea scallops, combined with the traditional method of curing in lime juice, reflects Argentina's coastal culinary influences. Over time, this recipe has evolved, incorporating elements like Spanish olives and hot red pepper flakes, showcasing the fusion of indigenous and European culinary traditions.

Ingredients

1 lb (454 g) sea scallops or bay scallops, rinsed (if using sea scallops, cut into bite-size pieces)
8 limes, juice of
1.25 cup chopped onions
0.5 cup spanish olives, pits removed and sliced into quarters
2 tbsp olive brine, from jar
3 tomatoes, peeled and chopped, with juice reserved
1 (14 oz (397 g)) bottle Heinz® hot ketchup (or 1.75 cup plain ketchup mixed with 1 tbsp dried red pepper flakes)
1 tbsp crumbled dried oregano

How to prepare

In a glass or ceramic bowl, place the scallops and pour the lime juice over them.
Cover the bowl and refrigerate for 3 hours.
Meanwhile, in a separate nonreactive bowl, combine all of the remaining ingredients.
Cover the sauce and keep it at room temperature.
After the scallops have been refrigerated for 3 hours, drain them in a colander.
Rinse the scallops under cold running water and pat them dry with paper towels.
Add the scallops to the sauce and mix well.
Cover the bowl and refrigerate overnight until ready to serve.

Variations

For a twist on the traditional recipe, try substituting shrimp or firm white fish for the scallops. You can also add diced mango or pineapple for a sweet contrast to the tangy and spicy flavors.

Cooking Tips & Tricks

To ensure the best results for your Argentine Ceviche, consider the following tips and tricks:

- Always use fresh, high-quality sea scallops for the best flavor and texture.

- Make sure to cut the scallops into even, bite-size pieces to ensure they cure uniformly.

- Use freshly squeezed lime juice for marinating, as it will impart a brighter flavor than bottled juice.

- Allow the scallops to marinate in the lime juice for the full recommended time to achieve the desired texture.

- Be gentle when mixing the scallops with the sauce to keep their delicate texture intact.

Serving Suggestions

Serve the Argentine Ceviche chilled, garnished with fresh cilantro leaves and accompanied by slices of avocado and crispy tortilla chips for a complete meal. It's perfect for a summer gathering or as a light lunch.

Cooking Techniques

The key technique in preparing ceviche is the marinating process, where the acidity of the lime juice "cooks" the seafood. It's important to use a non-reactive bowl (glass or ceramic) to prevent any metallic taste.

Ingredient Substitutions

If you can't find Spanish olives, you can substitute them with Kalamata olives for a similar flavor profile. Lemon juice can be used in place of lime juice if necessary.

Make Ahead Tips

This dish benefits from being made ahead, as it allows the flavors to meld together. Prepare the ceviche the day before serving and store it in the refrigerator until ready to serve.

Presentation Ideas

For an elegant presentation, serve the ceviche in martini glasses, garnished with a lime wedge and a sprig of fresh cilantro. This makes for a visually appealing and sophisticated starter.

Pairing Recommendations

Pair Argentine Ceviche with a crisp, dry white wine such as Sauvignon Blanc or a light, citrusy beer to complement the dish's flavors.

Storage and Reheating Instructions

Ceviche is best enjoyed fresh and does not require reheating. Store any leftovers in an airtight container in the refrigerator and consume within 24 hours for the best quality.

Nutrition Information

Calories per serving

Each serving of Argentine Ceviche contains approximately 200 calories, making it a light and nutritious option that can fit into various dietary plans.

Carbohydrates

This Argentine Ceviche recipe is relatively low in carbohydrates, with the primary sources being the onions and olives. The total carbohydrate content per serving is approximately 10 grams, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the olive oil and the olives themselves. The total fat content per serving is around 7 grams, with a mix of healthy monounsaturated and polyunsaturated fats. These fats are beneficial for heart health and can help to keep you feeling satisfied.

Proteins

Sea scallops are an excellent source of lean protein, with this recipe providing about 20 grams of protein per serving. Protein is essential for building and repairing tissues, making this dish a great post-workout meal option.

Vitamins and minerals

This ceviche is rich in vitamins and minerals, particularly vitamin C from the lime juice, which aids in iron absorption and immune function. The scallops are a good source of B12, selenium, and zinc, while the olives contribute vitamin E and iron.

Alergens

The main allergen present in this recipe is shellfish (scallops). Individuals with a shellfish allergy should avoid this dish.

Summary

Overall, Argentine Ceviche is a nutritious dish that is low in carbohydrates and calories, contains healthy fats, and is rich in proteins, vitamins, and minerals. It's an excellent choice for those looking for a light yet satisfying meal.

Summary

Argentine Ceviche is a delightful dish that combines the fresh flavors of the sea with the tangy zest of lime and the unique additions of Spanish olives and hot red pepper flakes. It's a nutritious, low-calorie option that's perfect for entertaining or enjoying as a light meal. With its rich history and versatile serving options, this ceviche is sure to be a hit with seafood lovers and culinary adventurers alike.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Argentine Ceviche - a dish that intrigued me with its unique blend of flavors and fresh ingredients. I had always been a lover of seafood, and the thought of combining it with tangy citrus juices and spicy peppers was simply irresistible to me.

I first came across the recipe for Argentine Ceviche during a trip to Buenos Aires many years ago. I had decided to take a cooking class while I was there, hoping to learn some new techniques and recipes to add to my ever-growing collection. Little did I know that this particular dish would become one of my favorites.

The instructor, a jovial Argentinean woman named Maria, guided us through the process of making traditional ceviche. She explained that the dish originated in Peru, but had become popular throughout South America, with each country adding its own twist to the classic recipe.

We started by marinating the fresh fish in a mixture of lime and lemon juices, along with diced onions, tomatoes, and cilantro. Maria emphasized the importance of using the freshest ingredients possible, as the quality of the fish and produce would greatly affect the final flavor of the dish.

As we waited for the fish to "cook" in the citrus juices, Maria shared stories of her own grandmother, who had taught her how to make ceviche when she was just a young girl. She spoke of the long summer days spent by the beach, where her grandmother would prepare large batches of ceviche for the entire family to enjoy.

Listening to Maria's stories, I couldn't help but feel a sense of nostalgia for my own grandmother, who had passed down so many of her own cherished recipes to me over the years. I remembered the hours spent in her cozy kitchen, watching in awe as she effortlessly whipped up delicious meals from scratch.

After letting the fish marinate for a while, Maria showed us how to add in the final touches - a sprinkle of salt, a dash of hot sauce, and a drizzle of olive oil. The ceviche was then carefully spooned into small bowls and garnished with slices of avocado and crispy tortilla strips.

As we sat down to enjoy the fruits of our labor, Maria led us in a toast to good food, good friends, and the joy of sharing a meal together. The flavors of the ceviche danced on my taste buds, each bite bursting with the bright, zesty flavors of the fresh citrus and herbs.

From that moment on, Argentine Ceviche became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I prepared it, I couldn't help but think back to that sunny day in Buenos Aires, when I first learned the art of making this delicious dish from Maria.

Over the years, I have made a few adjustments to the recipe, adding my own personal touch here and there. I've tried different types of fish, experimented with various chili peppers, and even added a splash of white wine for a hint of elegance.

But no matter how many times I make Argentine Ceviche, the memory of that cooking class in Buenos Aires will always hold a special place in my heart. It serves as a reminder of the joy of learning new recipes, exploring different culinary traditions, and most importantly, the power of food to bring people together.

So whenever I prepare a batch of Argentine Ceviche, I do so with a sense of gratitude for the experiences and people that have shaped my love for cooking. And as I take that first bite, savoring the flavors and memories that swirl on my palate, I am reminded once again of the timeless magic of good food and good company.