My love of all things raw fish is undeniable. However, I am a believer that you can love something and it still not be worth it. As much as I love the taste of seafood, the problems its consumption in the world perpetuates- just isn’t for me. Effects from the global fishing industry are killing our oceans and our wildlife. My quest to find alternatives to satisfy your love of costal dishes is in full effect. I sincerely hope that you find yourself lost in a Peruvian cantina while you enjoy this ceviche.
Heart of Palm
The raw fish in a ceviche cocktail is “cooked” from the acidity of lemon and lime juices. Since we are not using seafood here, I have chosen an ingredient that most closely embodies a traditional ceviche… heart of palm. Heart of palm is a vegetable harvested as the inner core of a palm tree. You can buy them in jars soaking in brine and use them in an array of dishes. I personally love heart of palm for…
- Vegan Crab Cakes
- Ceviche
- Paella
- Baja Tacos
- Vegan Crab Dip
Where is Ceviche From?
It’s a safe bet to agree that ceviche is the national dish of Peru. When I am thinking of Peru, it’s often of the surf-side towns that flood the Pacific coastline. Maybe its the water child that’s within me, I’m always being called to the ocean. Who at some point in their lives, hasn’t embraced a Motorcycle Diaries fantasy down the coastline of South America? I have vowed to spend even just a small portion of my life, whale watching along the Peruvian coast while basking in a ceviche cocktail.
Ceviche is a dish made in several costal South America countries including Peru, Colombia, Mexico, and Ecuador. There is some debate on which country is the true creator of this famous dish, but I think you can tell where I lie on that topic *says while waving a Peru flag*.
Serving
Oh, all the difference ways you can make a ceviche leave me severely overwhelmed. Ceviche is a fresh seafood appetizer, served in a chilled glass for aesthetic effect. You all know how I feel about aesthetics… they are the gateway to simple pleasures in life, a little pick me up from the universe. I pray for the people who don’t know how to treat themselves to good food and even better aesthetics. Depending on where you go in the world, this appetizer is going to be served differently.
- Peru: Served with chilled slices of sweet potatoes or corn on the cob.
- Mexico: Served over a crunchy tortilla.
- Ecuador: Served with plantain chips called “chifles” or corn nuts.
“I know now, by an almost fatalistic conformity with the facts, that my destiny is to travel.” -Ernesto Che Guevara, The Motorcycle Diaries
