Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Food Ingredients Functions
- Ingredients
- Coriander (Cilantro), Garlic, Ginger, Jalapeno Peppers, Onions, Lemon Peel Extract
- Technologies
- Product Families
Features & Benefits
- Background
Peruvian cuisine, as we know it today, is a true fusion of influences from Spanish and, to a lesser extent, African cuisine, complemented by more recent Asian influences. Peruvian cuisine is therefore considered to be one of the most varied in the world with a record of typical dishes. So is ceviche, fish cooked in sour. During marinating, the fresh and sour flavors in combination with fresh fish and the sharpness of the jalapeño develop optimally. The acid of citrus juice allows the proteins in the fish to solidify so that it cooks without heating. As a result, the structure of the fish is much more delicate and soft compared to cooked or fried fish.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Tip
Spoon the drained ceviche into a taco or tortilla. Also delicious on mini tortillas with a drink.
- Preparation
The fish is essential for a good ceviche, it should be really fresh and just out of the fridge. Almost all types of fish can be used for ceviche. Mix the Ceviche blend with citrus juice to marinate the fish. How long the fish needs to be marinated depends on the firmness of the fish and the degree of cooking. When marinating for 10 to 15 minutes, the surface is cooked, but the inside is still raw. When the fish is cooked for between 15 and 20 minutes, the outside is cooked and the inside is tender and juicy. Marinating for another 5 minutes longer ensures that the fish is cooked well into the center of the fish.
In addition to making the traditional ceviche, the blend is also extremely suitable as a seasoning for a fresh salad or poultry.