Ten Best Places To Get Ceviche in Broward and Palm Beach County
June 28 is National Ceviche Day, a day designated specifically to the worship of lime-marinated fish. A traditional South American dish that can be traced back to the Incas, who preserved fish by covering it with a bath of salt and fruit juice, today, the basic ingredients haven't changed much. All you need is a fresh cut of raw fish diced into bite-size pieces and marinated in a bath of fresh-squeezed lime juice (an introduction made by Spanish conquistadors) salt, spices, herbs and raw vegetables.
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Keep reading for our favorite spots to get ceviche in Broward and Palm Beach County:
And to answer your question about it being cooked or raw, it's actually a bit of both. The citric acid in the lime juice changes the texture of the fish, "cooking" it while still allowing the "raw" flavor to take over your palate. Depending on how long it marinates, the lime juice alters the structure of the protein, causing the flesh to become more opaque and firm, just as if the seafood had been cooked by heat. However, because citric acid isn't as reliable as heat when it comes to killing bacteria and parasites, it's important to use only fresh fish when making ceviche.
Typically, ceviche is made with sea bass or flounder -- but any firm, white-fleshed fish or shellfish will do. Depending on the culture or region, the other ingredients in ceviche vary widely. In Costa Rica, ceviche is made with thinly sliced onion and served with avocado and plantain chips. In Ecuador, shrimp ceviche is popular, tinged pink from the use of ketchup in the marinade, and served with corn chips. In Chile, ceviche is flavored with cilantro, and often made with Chilean sea bass bathed in grapefruit juice in place of lime juice.
No matter how you order, here are some of our favorite spots -- and recipes -- in the area.
116 NE 6th Ave., Delray Beach, FL