Ceviche for Breakfast?
¡Hola, hace calor! Hi it’s hot! What’s cooking in your kitchen lately? Let’s do as the Peruvians do, and eat ceviche for breakfast. Not for me, you say? The reason for eating ceviche for breakfast and no later than lunchtime was lack of refrigeration. When fish was bought fresh at the dock, it had to be utilized quickly. In Latin America lunch is the main meal of the day. Ceviche was served along with other complementary dishes in eateries known as cevicherias. Despite having refrigeration available now, habits are hard to change. As recent as 2014, Ceviche was not served past lunch. Only fine dining restaurants catering to tourists provided ceviche on an evening menu. By 2016, there were a few ceviche casual eateries open for dinner. Peruvian ceviche emphasizes the use of fresh fish because it's cooking in lime juice for minutes versus hours compared to other Latin ceviches. The fish skills of the Japanese taught Peruvians to preserve the supple flesh of the fish by waiting to marinate the fish in lime juice. If you buy your fish whole you can use the fish for multiple dishes. The main one being ceviche. Buying whole fish also ensures less oxidation to the flesh of the fish say perhaps if you buy a filet.
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