When people hear the word “ceviche”, it brings to mind tropical margaritas and delightful Spanish tapas. There are so many types of ceviche throughout Latin America and Spain that you could never get bored of them! Each with their own special kick. In general, ceviche refers to seafood that has been “cooked” in an acid such as lime or lemon juice, served with crispy tortilla chips or crackers. While saltine crackers are okay (and in some small restaurants in Central America only serve it with such), frying your own tortilla chips can be a fun project to do. You can use flour tortillas or corn tortillas, toasted or fried in oil until golden and crispy.
It’s a wonderful dish for the summer, especially if the scorching sun is making it difficult to find your appetite. Make sure you marinate the ceviche for at least an hour so that all of the flavors of the ingredients can come together. Make sure you practice good hygiene when it comes to handling seafood since foodborne illnesses are no fun to have. Going to your local fishmonger and let them know your fish or clams are for ceviche, they will ensure that what you get is fresh enough to eat raw.
1. Ginger Ale
We’re going to dive right in with an ingredient that, while at first glance, may seem off odd, is a staple in ceviche from the country of Costa Rica… and for good reason. The ginger ale brings in its sweetness to temper the acidity of the citrus juice with just a slight hint of ginger to add that extra oomph.
The carbonation is also an excellent tenderizer for the seafood, making it a double whammy as an ingredient. Adding a splash of ginger ale to your ceviche can elevate the flavors and you’ll wonder why you never added it before.