Ceviche

What is Ceviche?
Chunks

of raw fish Freshly squeezed lime or orange juice Sliced onions Chili peppers Salt and pepper Traditionally marinated for several hours, served at room temperature

How It Works
The

citrus contained within the lemons, oranges and limes denatures proteins within seafood. Denaturing cooks the fish, but does not sanitize it due to lack of heat.

Traditional Ceviche
Ceviche

was originally marinated for several hours in the citrus mixture and served at room temperature. Generally accompanied by corn and sweet potato.

Modern Ceviche
Marinated

for only a few minutes Served slightly chilled Often served with a small glass of the marinade

Origins
Some

historic Peruvian sources point to origination in Moche almost 2000 years ago, a civilization that would be in what is now Peru. Moche created ceviche with juice from banana passion fruit Natives began using citrus brought over by Spanish colonists

Potential Health Risks

Raw

seafood can contain bacterial and viral pathogens or parasitic creatures. FDA has noted some specific microbial hazards which are caused by:

Ingestion of larval nematodes in raw seafood Cholera-infested seafood Lack of sanitary food supply in general

Works Cited
Strenk,

Th. Ceviche. Restaurant Business 108.11 (2009): 66. Hospitality & Tourism Complete. Web. 19 Nov. 2012. Perus Moment in the Sun. Australian Gourmet Traveller 12.9 (2012): 192-201. Hospitality & Tourism Complete. Web. 19 Nov 2012