Mexican Vs Peruvian Ceviche: What's The Difference?
NEWS
By NIKITA EPHANOV
Peru and Mexico are especially noted for ceviche, with renditions that have several differences. The former is a more minimalist take, while the latter incorporates more additions.
Mexican ceviche can include cucumber, tomato, onion, radishes, garlic, avocado, and peppers. Everything is diced — including the seafood — and covered in an aromatic sauce.
The seasoning liquid is lime based, but is complemented with lemon, hot sauce, Worcestershire sauce, and clam juice. Expect cilantro and a serving of tortilla chips on the side.
Evidently, variety is the common thread of Mexican ceviche. The most widespread version uses white flesh fish or shrimp, tomatoes, cucumbers, and onions, jalapeño, and lime juice.
Other candidates include mahi mahi, as well an extensive selection of white fish, like halibut, tilapia, sea bass, and grouper. As long as it's fresh, it's a welcome addition.
In Peru, large chunks of fish are marinated in a simple mix of lime juice, onions, chili peppers, and salt to make ceviche. It's all about the balance of the marinade.
There's a special emphasis in the flavor of the resultant liquid, which is called leche de tigre. Unique to this style, the milky-colored aromatic sauce is even served standalone.
This ceviche style uses a distinct type of lime with a more potent acidity. The fruit's tartness also decreases ceviche marination, altering the mechanics of the dish.
Peruvian ceviche is also more focused in its seafood selection, with most versions involving only one protein. It is most traditionally made with sea bass or bonito tuna.