Ceviche Master Ceviche Master, is a master of the freshness from the bowl and is known for skills in balanced sauces that emphasize natural salts. Countries as well as states, counties, and provinces have their own styles, but the balance of the flavors of the sauce is important. The salt that brings out the natural flavors are even more important to the secrets of a Ceviche Master as it is a trained tongue to make a ceviche taste just right in its mixture. Ceviche Masters are well versed in the knowledge of the ocean and its freshness of ingredients, the strength of the sauce, and the seasonings strength to not take away the flavor of the ingredient too much. Understanding the different ingredients separately is important in making a flavor that stands out from the rest from the salted mixture. The size of the onion slices must be thin depending on the onion type and shape, the sauce depends on its marination time, and the picking of the ingredients is important in knowing which food tastes the best in what season. There are different sorts of Ceviche Master, such as the original Peru Ceviche Master where the art of making Ceviche had been developed. The Mexico Ceviche Masters who started Ceviche Tostadas had their dish move up to North America with Tostadas spreading through California. And there are even Carribean Ceviche Masters who used coconut milk in their variations. While there were limited sorts of favored ingredients of Ceviche around the world the ingredients have varied based on available ingredients from local Fish markets and have become very regional in their choice of seafood. A Ceviche master in North America has to have a understanding of boiling times due to the large availability of mollusks used in recipes like: clams, mussels, abalone, octopus, squid, and oysters. This was done to create the amount of chewiness to lesson. There are different techniques like tenderizing the octopus, cutting fish fillets from the whole fish, and finding that optimum flavor for the ceviche the chef is trying to make. Inside the back of the kitchen if there is someone who specializes in Ceviche they are a "Chevichero" which is a Cheviche Master. The title plays back to the origins of Latin America to inform those that the dish is a traditional Peruvian dish that has traveled all across the Americas. Go back further and the technique of using Spanish Explorers preservation techniques of proteins in vinegar to survive long voyages. Appearance wise depends on the sort of Ceviche have it be cubed, or chopped, or even smaller pieces depending on how its mixed. The training that it takes to get that sort of practice in comes from doing the dish over and over again in order to make the sizes look organic, but still be of a similar size. The refreshing effect and the clean taste of the seasonings are important and come into play when the pieces or being mixed, so the importance on the size has to be consistent. Americas Battle of Ceviche Peruvian Ceviche Chilean Ceviche Mexico Ceviche American Ceviche Canadian Ceviche California Ceviches California has a seafood dish that has an old world dish that has been rising up the ranks in its interest in the state. The story goes is that it came from Tijuana area of Baja California Mexico as a coastal dish favorite often eaten on tostadas with shrimp, fish, and octopus as a appetizer that would find itself a home in California San Diego area with "Baja California Cuisine". As it has grown to be a tradition in Mexico it came over served with: salt, tomatos, onions, fish, lemon juice, and water. Ceviche is viewed as a American-Mexican Cuisine appetizer that is eaten often times with soft-tortillas wrap or crisp-tortilla shell. The name meaning is numerous as in latin it means "food that is for man and animals" or it could be from the spanish word escabeche which means "pickle". It sort of tastes a bit like the ocean as it hits with a bit of a bite and tang that is salty and clean along with its toppings or mixture. Ceviche tends to be categorized by The Toppings, The Marinade, and The Cubed Seafood. California is a place that has a culture that has interest in its coastal food sources and sustainability of the seafood like oysters, fish, clams, octopus, and shrimp. It is a good way to prepare a fish that is caught on a boat and have a ceviche mix handy and have a covered bowl that has the mix inside ready for some freshly cut catch and that could be a upper outside deck breakfast snack or even lunch. The battle ground of what was nicknamed "Baja Ceviche" is San Diego and its oceanside community that had all sorts of restaurants try their hand at making a distinctive variation unique to California State. The fish would be based on the residents themselves that would involve many different ingredients as well as the local grown foods that became popularized from the California Cuisine Movement. Ceviche was seen as a local food that had a decent price tag, but it would be worth the cost as it was highly addictive from the citrus kick. Fish markets had the largest knowledge pool of information on the different sorts of fish available and would begin explaining properties of seafoods that would lead to types of Cevich being regional to the area of both San Diego and then Los Angeles and later on San Francisco. The North American standards for fish would be Sea Bass, Grouper, Halibut, Sole, Bream, Pollack, and Flounder for those playing it safe. However California always breaks the rules with its cuisine and moved into a very different direction as more food trucks starting serving Fish Tacos and Ceviche Tostadas. As more places started to specialize in Ceviche there were cooks that set off to make their own Cevicheria establishments or create "Ceviche Counters" and entered the ever growing market demand as its popularity grew. Many people were introduced to eating ceviche from Taco trucks that were driving around the streets and it was a sort of street food that would grow into a more high class sort of dish that was more respectable. With more Ceviche Masters popping up it would be a real experience to talk to the people mixing it up fresh up front and in person. The usual order would be Avocado Onion Shrimp Marlin Ceviche in a Taco and the rest of the varieties would become appealing from the initial time the person ate at the Taco Truck. While different sorts of Swordfish are common there is are more places serving up Sole Flatfish Ceviche and Pacific Octopus Ceviche as the new norm. ________________________ THE COOKED- As all ingredients it starts raw and the cooking process starts with the citrus and salt curing of the food. It is cubed but in a organic way and not so much a strict square shape, it has seasonings, toppings, sauce, and marinade made from seafood broth thrown together called "Tigers Milk". The appearance of ceviche is cooked due to the outside cooking from the citrus liquid, but it does still have some raw elements, which is why freshness is important. The mixes tend to have shrimps, flatfish, and/or crab as other sorts of selections. THE BOILED- The Ceviche that uses boiling tends to be either to capture the flavor of the coast sort of Marinade "Tigers Milk" aka "Ocean Broth Marinade" with different types: Clam Marinade, Octopus Marinade, Squid Marinade, Oyster Marinade, Crab Marinade, and/or Shrimp Shell Marinade. Boils originally were with water, however it isn't uncommon in North America to season the water-boil with herbs and wine. While it can also get unique flavors into the fish it also tenderizes super chewy meats, specifically of octopus and squid, while other shell fish may need less time or even just a dip inside the hot boil for a blanch. THE STEAMED- The process of gently steaming meats creates a sort of hydration of the meats with whatever is the steaming liquid and can add another level of flavor. It is often done with shellfish like: Mussel, Oyster, Scallop, Abalone as a way to preserve as much of the meat instead of it cooking away and shrinking as it normally would with other cooking methods. The steamed sort of ceviche would be for those who wanted something cooked more thoroughly without hurting the delicate taste of the seafood. ________________________ THE TOPPINGS- Toppings that are mixed in are what enhances the experience of eating Ceviche to see it mixed to order. The way the dishes texture is worked with is with the decision of the types of toppings that add flavor layer such as crunch or smoothness with what the texture is of the meat. It can be a complicated process in know ingredient by ingredient how each topping will effect the prepared dish, so it is a planning process that is not taken lightly. -Avocado [avocado chunks, jalapeno, tomato, yellow onion, cilantro] -Cucumber [cucumber, korean pickled radish, red onion, cilantro] -Tomato [tomato, avocado, red bell pepper, yellow onion, cilantro] -Verde [tomatillo, garlic, serrano pepper, yellow onion, cilantro] -Mango [mango, orange bellpepper, tomato, yellow onion, cilantro] ________________________ THE SEASONING- The seasonings for most Ceviche are salt and in California there is an abundance of Sea Salt. Some people use Kosher and some people use Sea Salt or sometimes it is a mix of the two. There are different sorts of seasonings that have been served up from restaurants with complex seasonings and food trucks go with the usual salt , but having options is good for flavor variety. If in doubt with more complicated flavors most just go for straight salt as it was traditionally made and a little black pepper is an option too. -Salt [california sea salt] -Peppers [ancho, guajillo, california peppers, mexican oregano, garlic, cumin, paprika] -Garlic [salt, garlic powder, onion powder, celery seed, paprika, dry mustard, nut meg] -Truffle [salt, dried truffle powder, porcini powder, onion powder, black pepper, thyme] -Hickory [pacific smoke salt, celery seed, black pepper,] ________________________ THE MARINADE- The Leche Marinade sauce (Leche de tigre) is the main flavoring aspect of the ceviche that plays the role of re enforcing flavor with additional juices that cover toppings and cubed meats. Usually it is in a bottle of its own and sprayed in and mixed right before serving as it is important in being the main flavoring technique. The creation of a marinade maybe one of the most tedious of tasks to bring out the necessary flavor. -Flatfish Leche Marinade [flat fish parts, flat fish juice, salt] -Clam Leche Marinade [clam meat, clam juice, salt] -Crab Leche Marinade [crab carapace, crab juice, bonito dashi] -Shrimp Leche Marinade [shrimp shells, shrimp head, bonito dashi] -Oyster Leche Marinade [oyster juice, bonito dashi] -Uni Leche Marinade [uni juice, salt] ________________________ THE SAUCE- the sauce is used on dishes that want to add a complex flavor element to the dish that compliments the already existing flavors. It is not bad at all to have a sauceless ceviche as most are just seasoned and mixed with marinade and ready to serve with the quality of the ingredients being easily to taste. However if there is a burrito, tostada, or taco that has a tortilla that is either soft or crispy it may improve the flavor by making it taste more complicated instead of its simple flavors. -Ponzu [ponzu, pureed yellow onion, garlic, olive oil] -Avoverde [pureed tomatillos, serrano chiles, garlic, avocado, cilantro, salt, lime juice] -Coctel [ketchup, tomato puree, jalapeno puree, topatio sauce, lime juice, black pepper, salt, olive oil] -Romesco [pureed bellpepper, red vinegar, lemon juice, tomato, almonds, dried ancho, cumin, paprika, olive oil] -Crema [mayonnaise, kerned yogurt, evaporated milk, cauliflower puree, lemon juice, queso fresco, olive oil] -Rojochili [pureed tomato, onion, ancho, guajillo, cinnamon, lime juice, olive oil,] ________________________ THE CUBED SEAFOOD — Traditionally it has always been flat-fish in Lima Peru for Cevich, but with all the culinary knowledge of immigrants from many asian countries the development of cubed meats changed overtime. It can be seen as not authentic or called not mexican or too fusion, but what it really is would be Californian. As a more affordable dish than high-class sushi the raw fish that were used were what fisherman could get from fishing at the shores or on smaller sea vessels for a simple meal. This would start to include fishes from the sea food open markets of opaleye, dungeness crab, striped bass, sheep head, uni, and scallops as desired ingredients with several specialized recipes for different species of octopus. -Atlantic Blue Marlin [Blue Marlin] -Opaleye Fish -California Mackeral -Striped Bass -White Sea Bass -Rockfish -Sheep Head (Eastpac Wrasse) -Tooth Halibut (California Halibut) -Monkeyface Eel -Dover Sole -Boiled Black Cod ________________________ THE SHELL FISHES -- -Mussels -Razer Clams -Bay Scallops -White Abalone ________________________ THE CRUSTACEANS -- -Dungeness Crab -Shrimp -Lobster ________________________ THE CEPHALOPODS -- -Vulgaris Octopus [Pacific Octopus] -Northpac Red Octopus [East Pacific Octopus] -Two-Spot Octopus [Southern California] -California Uni CALIFORNIA CEVICHE NOTES:
The Standard Ceviche in California is Shrimp Ceviche (Avocado Onion Shrimp Marlin Ceviche) that often times is tossed up with Krab (imitation crab), Kamaboko (Fish Cake), Lime, Cilantro, Garlic, Salt, Black Pepper, Marinade, Tomatoes, and Jalapeno diced. Los Angeles Ceviche (California South Coast Cuisine) became noticed from "Border Grill Restaurant" of Mary Sue Milliken and Susan Feniger that made guidelines of Shrimp Halibut onions, jalapeños, cilantro, tomatoes, and carrots cilantro mayonnaise: in a food processor, add the cilantro, lime juice, salt, and pepper. Javier Wong "Godfather of Ceviche" from Peru says that Traditional ceviche is simple with dedication to the fresh fish, cooked octopus, seafood, salt (sodium), onion, black pepper (seasoning), and lime (citrus marinated). In Mexico there is a dish called Aguachile which would involve cooking ingredients such as the octopus, but in California Cuisine it is still a sort of Ceviche. California Ceviche takes techniques of cultures of preparing seafood from Japanese, Chinese, Koreans, Filipinos, and more for even more variations on an age old dish. Ceviche in California is apart of California Cuisine from San Diego California and referred to as Baja California Cuisine. It is influenced from Mexican State of Baja California which has its own Baja California Cuisine and that can make figuring out which regional cuisine difficult unless someone asks Baja California Cuisine in America or the State of Baja California in Mexico. It is important to note this, because Ceviche had been brought over from the Mexican traditions of Baja for American menus and it had changed overtime into its own sort of Ceviche which is referred to as California Ceviche. Origins of Ceviche is Peru (National Dish) in South America and is made with Mexico variations along the shorelines and is practiced along the North American coastline as well. Each Latin-American culture has their own take of this famed dish and California Cuisine is no exception with its own variations. It could be said that Ceviche connects the entire coast of South America to North America with its blessings. https://www.bonappetit.com/recipe/peruvian-ceviche https://www.ciaprochef.com/wca/baja/ https://www.foodandwine.com/cooking-techniques/how-make-perfect-ceviche
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