Ceviche goes so well with the warm weather and since it is essentially all protein and vegetables it's not particularly fattening either. So you can eat a ton of the stuff.
This is a shrimp ceviche I ate last week.
"Leche Del Tigre" a glass of highly chile and black pepper-laced "ceviche juice" coupled with pieces of seafood and fish cooked in ceviche. This is said to be an aphrodisiac.
Choros a la Chalaca. A ceviche-style dressing for Mussels, although the shellfish itself is cooked by sauteeing.
Peru and South American countries aren't the only ones with Ceviche. On the Pacific coast of Mexico, in Mazatlan, which is a city known for its shrimp fleet, the "Aguachile" style of ceviche is popular and abundant. This is also cooked with lime juice, but has a more fresh green Serrano chile pepper focus (the other, much more explosive one they use is called the Chiletecpin) as well as a cilantro-heavy flavor. The one shown above was eaten at "El Shrimp Bucket" one of the oldest operating restaurants in Mazatlan.
Ceviche is also popular in other areas of Central America and the Caribbean so there is a huge variety of types.
I would like to hear your recipes and do's and don'ts, as I have never cooked ceviche before, but I have access to really good local fresh shrimp at good prices and I would like to try.
Edited by Jason Perlow, 01 January 2013 - 07:38 PM.