by Steven Doyle
Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it. It can be eaten as a first course or main dish, depending on what is served with it.
The chemical process that occurs when the acid of the citrus comes in contact with the fish is similar what happens when the fish is cooked, and the flesh becomes opaque and firm.
Latin American flavors first found a place on Florida menus with South Florida’s “New World Cuisine” in the late 1980’s. This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America.
In Peru, ceviche is served with slices of cold sweet potatoes or corn-on-the-cob.
In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells.
In Mexico, ceviche is accompanied by slices of raw onions and served on toasted tortillas.
We have some fine examples in Dallas that you might wish to sample:
Nazca Kitchen now has several locations to fill your ceviche craving. Nazca proves that eating well doesn’t mean lack of flavor.
Palapas serves authentico, and you will want to taste this ceviche.
In that familiar Mexican style, Mariscos Acapulco sends us their ceviche with big and bold flavors.
Mi Cocina serves their ceviche with cold Mexican beers or that crazy trip to happiness called a Mambo Taxi.
Dive Coastal makes one of our most favorite ceviches in Dallas. Lustful and not too soupy, it is a plate you will not wish to share.
Mr Mesero offers a unique look at ceviche that is incredibly tasty.
The ceviche at the Seafood Shack is always a starter to jump start you into a delicious and inexpensive lunch or dinner.
Best known for the paella back when there was no paella to be found in Dallas, La Calle Doce brings us a fine version to cool us off this summer.