Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
How to make Chilean mixed ceviche?
Chilean mixed ceviche is a preparation that combines some of the typical ingredients of local cuisine based on their abundance and the time of year, very popular in its version with salmon, but which can also be made with corvina, sea bass, or hake, with a touch of green chili and merkén.
Nutritional facts
Each serving of mixed ceviche contains approximately 300 kcal, 20 g of carbohydrates, 10 g of fat, 30 g of protein, 5 g of fiber, 5 g of sugars, 100 mg of cholesterol, and 600 mg of sodium.
Recipe for Chilean Mixed Ceviche
Preparation: 45 minutes
Cooking: 10 minutes
Servings: 4 people
Ingredients
- 700 g of Chilean salmon
- 200 g of shrimp
- 100 g of squid rings
- 100 ml of lemon juice
- 2 green Chilean peppers
- 1 onion
- 1 red bell pepper
- 1 bunch of cilantro
- 1 teaspoon of merkén
- Lettuce leaves
- Olive oil
- Salt
- Pepper
Preparation
- Clean the salmon of any remaining skin or bones and chop into 1 to 2 centimeter cubes, place in a large bowl, pour the lemon juice over it, mix everything, cover with plastic wrap, and refrigerate for 30 minutes.
- Chop the onion and bell pepper into thin strips, dice the chili, and chop the cilantro leaves to taste. Set aside.
- In a large skillet, add a drizzle of olive oil, heat over medium heat, add the garlic and sauté for a few minutes, add the shrimp, squid rings, sprinkle with merkén, season with salt and pepper to taste, and sauté for about 5 minutes until the shrimp turn pink, remove from heat and let cool to room temperature.
- Remove the marinated salmon from the refrigerator, transfer to a bowl at room temperature, and add the onion, bell pepper, green chili, and cilantro, mix everything to integrate the aromas and flavors.
- Add the now cooled shrimp, mix everything gently, and serve immediately in small bowls, ideally accompanied by a glass of Chilean white wine.
Precautions when consuming raw fish
When consuming raw fish, it is important to take certain precautions to avoid foodborne illnesses as it may contain bacteria such as salmonella, which can cause diarrhea, fever, and abdominal pain.
To reduce the risks when consuming raw fish, it is recommended to buy it from a reliable source and make sure it has a clear and shiny appearance, firm to the touch, and without strong odors, as well as to freeze it beforehand to eliminate any bacteria or parasites that may be present.
Did you know?
Since 1992, the RAE suggests that the term “cebiche” would have the same etymology as the term “escabeche”, which descends from the Mozarabic “iskebêch”, which in turn derives from the Andalusian Arabic “as-sukkabāǧ”, with a root from classical Arabic “sakbāǧ” (cooked in vinegar) which comes from ancient Persian “sikbāǧ” (vinegar soup).
