Peruvian ceviche vs Mexican ceviche

Ceviche is a very refreshing and light dish made with fresh fish. This high-end restaurant-grade dish can be easily made and enjoyed at home. The bright citrusy flavours of ceviche with a touch of heat, make this dish finger-licking good. The dish has lots of variations and the two most beloved ones are Peruvian ceviche and Mexican ceviche. In Peruvian ceviche vs Mexican ceviche, what are the recipes, how they are different and how can you differentiate between both? We are here to tell you all of this.

Peruvian Ceviche vs. Mexican Ceviche

Peruvian Ceviche is native to Peru and Mexican Ceviche is a Mexican variation of the dish. Ceviche is especially popular in Latin American countries. The basic concept of the dish is to maintain the freshness of seafood with citrus juice. However, both Peruvian and Mexican Ceviches differ in terms of their flavours, ingredients and recipes. In Peruvian vs Mexican ceviche, here is a detail of how each dish is different

Origins

Both ceviches represent their origin in terms of making, flavours and presentation. Peruvian Ceviche is native to Peru and is even the national dish of Peru. The dish is celebrated as national pride. Every June 28, it is national ceviche day in Peru. The dish was first made with fermented juice but that’s 2000 years ago. The modern variation came when the Spanish introduced Lime to the country and then it became the primary ingredient in the dish.

Mexican ceviche originated on the Pacific coast. The dish has a Spanish influence and is mostly served as an appetizer in warm weather.

Peruvian Ceviche Recipe

Both dishes also differ in terms of ingredients and making. So here is a Peruvian ceviche recipe.

For Peruvian Ceviche, you will need

• Firm, white-fleshed fish such as sea bass, flounder, or tilapia.
• Fresh Lime juice to marinate the fish. You can also use lemon juice instead of lime juice.
• Sliced Onion
• Fresh Cilantro
• Minced Garlic to add aroma
• Chilli Peppers. Use Ají amarillo which is a mild and fruity yellow chili pepper. This pepper is traditional in Peruvian ceviche and provides heat without overpowering the dish.
• Boiled Potatoes
• Corn
• Toasted Corn nuts for added texture and balance.

To make Peruvian ceviche,

• First, Cut the fish into bite-size cubes.
• Now add thinly sliced red onions, minced garlic, and finely chopped cilantro.
• Add the sliced ají amarillo.
• Mix well.
• Then marinate the fish in lime juice for 10-15 minutes. Use fresh lime juice. Make sure that the fish remains tender and retains its fresh flavour. Over-marinating will make the fish hard, killing the essence of the dish.
• Now while the fish is marinating, peel boiled potatoes and cut them into even cubes too.
• Cook the corn until it is soft and tender.
• Toast the corn nuts in a dry pan until they are golden brown and crispy.
• Add all the ingredients in marinated fish but don’t forget to drain the water first. (This water is a very good remedy for hangovers).
• Now prepare your platter. Place the boiled potatoes on the side, add fish and top with the marinated onions and a few cilantro leaves for garnish.

Mexican Ceviche Recipe

Mexican Ceviche recipe ingredients include

• Any seafood. You can take shrimp, octopus, and scallops, in addition to fish. The type of fish used can vary widely, including snapper, mackerel, or even tuna.
• A citrus marinade made with Lime juice, orange juice and lemon. This brings the dish more complex citrus flavours.
• Chopped tomatoes
• Onions (either white or red)
• Cilantro
• Cucumber or radish for added crunch.
• For chilli use, Serrano, jalapeño, or habanero peppers. These give the dish a spicier kick compared to the Peruvian version.
• For additional serving components, use avocado slices, on tostadas, or with tortilla chips. You can also use ketchup as tangy sweetness.

To prepare Mexican Ceviche

• Cut the seafood into small pieces.
• Add finely chopped Cilantro, sliced onion and tomatoes, chopped radish and cucumber.
• Mix pepper.
• Add citrus marinade and let it absorb in the fish.
• The dish involves marinating it for a longer time. It can range from 30 minutes to several hours, depending on what seafood you are using. In Mexican ceviche, seafood is more hard than Peruvian ceviche.
• Add additional serving components and mix. Mexican ceviche often has a salsa-like consistency.

Peruvian Ceviche Vs Mexican Ceviche Flavours

Peruvian ceviche is more light and refreshing and offers a bit straightforward flavour profile. You can taste fresh fish blended beautifully with lime juice. Add-ons like onions and chilli pair well with seafood taste. The sweet flavour profile of potatoes and corn complements the flavours of chilli and the tanginess of citrus.

On the other hand, Mexican Ceviche is a bit tricky and offers a more complex flavour. Different types of seafood blended with chillis and with a combination of onions, tomatoes, radishes and cucumbers, provide a different flavourful layer to the dish. Also, the tanginess of citrus and spiciness form a beautiful flavour blend. Overall, Mexican ceviche is more rich in terms of flavour profile.

Variations In Both Dishes

Peruvian ceviche is often made with black clams, giving it a distinct flavour and colour. In the Amazon region, river fish might be used, and the dish can be served with yuca or plantains.

On the other hand, Mexican Ceviche varies greatly in different regions. In the Yucatán Peninsula, for example, ceviche might include sour oranges and habanero peppers. It reflects the local produce and flavours. On the Pacific coast, ceviche de Pescado (fish ceviche) is more common, while in the Gulf of Mexico, you might find ceviche made with shrimp or even crab.

Nutritional Comparison

Overall, both the ceviches are healthy, low in calories and high in proteins. They have a very balanced diet and are very nutritious too. However, Peruvian ceviche is slightly less in calories than Mexican ceviche. This is obviously due to the different ingredients used in both dishes.

In short, Peruvian ceviche is different from Mexican ceviche in terms of ingredients, making, and flavours. Peruvian ceviche uses fish whereas Mexican ceviche uses a variety of seafood including oysters, crabs, octopus and lobsters. Also, the marinating time is longer in Mexican Ceviche than in Peruvian Ceviche.