Seviche I

Panamanian Seviche I Recipe - Corvina, Onions, Lemon Juice, Hot Chili Pepper, and More

Region / culture: Panama | Preparation time: 10 minutes | Servings: 4

Introduction

Seviche I is a traditional Latin American dish that features raw fish marinated in citrus juices and mixed with various seasonings. This dish is known for its fresh and tangy flavors, making it a popular choice for seafood lovers.

History

Seviche has been enjoyed for centuries in Latin America, with variations of the dish found in countries such as Peru, Ecuador, and Mexico. The dish is believed to have originated from the Inca civilization, where fish was marinated in chicha, a fermented corn beverage. Over time, the recipe evolved to include citrus juices, onions, and chili peppers.

Ingredients

2 lb (907 g) of raw corvina (or whitefish) in fillets
2 small onions, chopped
1 cup lemon juice
1 tsp salt
1 hot chili pepper (without the seeds), chopped
1 tbsp gin
2 tbsp olive oil

How to prepare

Dice the fillets and place them in a glass or porcelain bowl.
Add the remaining ingredients and stir well.
Refrigerate for at least 24 hours before serving.

Variations

Use shrimp or scallops instead of whitefish for a different flavor.
Add diced avocado or mango for a touch of sweetness.
Mix in chopped cilantro or parsley for added freshness.

Cooking Tips & Tricks

Use fresh, high-quality fish for the best flavor.

- Make sure to marinate the fish for at least 24 hours to allow the flavors to develop.

- Adjust the amount of chili pepper to suit your spice preference.

- Serve the seviche chilled for a refreshing dish.

Serving Suggestions

Serve seviche with tortilla chips or on a bed of lettuce for a light and refreshing meal.

Cooking Techniques

Marinate the fish in citrus juices to "cook" it without heat, resulting in a tender and flavorful dish.

Ingredient Substitutions

Use lime juice instead of lemon juice for a different citrus flavor.

- Substitute white wine for gin for a milder taste.

Make Ahead Tips

Prepare the seviche a day in advance and refrigerate it overnight for the best flavor.

Presentation Ideas

Serve seviche in individual martini glasses for an elegant presentation. Garnish with a sprig of cilantro or a slice of chili pepper for a pop of color.

Pairing Recommendations

Pair seviche with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store leftover seviche in an airtight container in the refrigerator for up to 2 days. Do not reheat seviche, as the citrus juices will continue to "cook" the fish.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains fish

Summary

Seviche I is a low-carb, high-protein dish that is rich in vitamin C and iron. It is a healthy and flavorful option for seafood lovers.

Summary

Seviche I is a classic Latin American dish that is easy to prepare and full of fresh flavors. With a few simple ingredients and a little patience, you can enjoy this delicious seafood dish at home.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Seviche. It was a warm summer day, and I was strolling through a bustling outdoor market in Mexico City. The air was filled with the enticing aromas of fresh produce, sizzling meats, and spicy chilies. As I meandered through the vibrant stalls, my eyes were drawn to a small stand tucked away in a corner, where a weathered old woman was skillfully preparing a dish that caught my attention.

I watched in fascination as she chopped up fresh fish, mixed it with tangy lime juice, and tossed in diced tomatoes, onions, and cilantro. The vibrant colors and fresh ingredients captivated me, and I knew I had to learn how to make this dish for myself.

Approaching the woman, I struck up a conversation with her in my broken Spanish. She smiled warmly and invited me to watch as she prepared her famous Seviche. As she worked, she shared with me the story behind the dish, explaining that Seviche was a traditional Mexican dish that had been passed down through generations in her family.

I was captivated by her passion for cooking and her love for preserving traditional recipes. She explained that Seviche was a dish that celebrated the bounty of the sea and the freshness of the ingredients. The combination of citrusy lime juice, spicy chilies, and fresh seafood created a symphony of flavors that danced on the palate.

As I watched her prepare the dish, I made mental notes of the ingredients and techniques she used. I asked her questions about the dish, and she patiently answered each one, offering tips and tricks to achieve the perfect balance of flavors.

After she finished preparing the Seviche, she handed me a small bowl to taste. The flavors exploded in my mouth, the tangy lime juice cutting through the richness of the fish, while the onions and chilies added a spicy kick. It was a revelation, and I knew I had to learn how to make this dish at home.

I spent the rest of the day with the woman, learning the ins and outs of making Seviche. She taught me how to select the freshest fish, how to properly marinate it in lime juice, and how to balance the flavors with the right amount of onions, tomatoes, and cilantro. She showed me how to adjust the seasoning to my taste, adding more chilies for heat or more lime juice for brightness.

By the end of the day, I had a notebook filled with scribbled notes and a heart filled with gratitude for the woman who had shared her knowledge with me. I thanked her profusely and promised to carry on the tradition of making Seviche in my own kitchen.

As I walked away from the market, I knew that I had stumbled upon a treasure trove of recipes and culinary wisdom. The recipe for Seviche had been added to my collection, alongside the countless others that I had gathered over the years.

Back home in my own kitchen, I set to work recreating the dish. I carefully selected the freshest fish, squeezed the juiciest limes, and chopped the ripest tomatoes. As I mixed the ingredients together, I could almost hear the old woman's voice guiding me through the process.

The dish came together beautifully, the flavors melding into a harmonious symphony of tastes and textures. I served it to my family, who marveled at the freshness and complexity of the dish. They asked me where I had learned to make such a delicious meal, and I told them the story of the woman in the market who had shared her recipe with me.

From that moment on, Seviche became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I prepared the dish, I felt a connection to the old woman in the market and the generations of cooks who had come before her.

As I grew older, I continued to cook and share the recipe for Seviche with my children and grandchildren. I taught them the same techniques and tips that the old woman had shared with me, passing down the tradition of this beloved dish for future generations to enjoy.

I often think back to that warm summer day in Mexico City, where I first learned to make Seviche. It was a moment that changed the course of my culinary journey, opening my eyes to new flavors, techniques, and traditions. I am forever grateful to the woman who shared her recipe with me, and I carry her memory with me every time I prepare this dish.

Seviche is more than just a recipe to me. It is a symbol of connection, tradition, and the joy of sharing food with loved ones. And as long as I am able, I will continue to make this dish, honoring the old woman in the market and the legacy of cooks who came before her.