[文化食飲 Ethnic cuisine/ Latin American] : ceviche
我最愛的拉丁美洲料理就屬ceviche了！
這道料理在拉丁美洲靠海的區域，已經有數千年以上的發展，目前的考據顯示最早可能是從秘魯開始。這清爽的拉丁美洲國民美食，當小菜或夏日時節的主餐都很恰當。第一次品嚐是在南加州 San Diego的朋友家中，墨西哥裔第二代的Tina，熱愛廚藝並且認真傳承自母親與祖母的傳統地道好手藝。如同所有地道風土料理均有著依著大地的時令與注重食材品質與職人要求，墨西哥也是北回歸線經過的國家之一，海岸線與山脈等豐富地貌有著生態多樣性的農業好條件。物產豐富，人口大國並且是多個美洲文明的發源地的墨西哥，文化食飲充滿著豐富精彩的古老智慧。
ceviche，讓我一吃傾心，忍不住一回到Austin就開始搜尋有供應優質海鮮的超市，邊閱讀邊練習地動手研究這道料理。甚至變成多年來只要天氣漸暖與看到優質海鮮就會想要做這道料理。ceviche令我如此著迷除了清爽但層次豐富的美味外，並且讚嘆其飽含著古老智慧的同時，又能符合當今的營養準則。誠以為，飲食的安全與健康，不論時代如何改變，都是最重要的關鍵。製作ceviche時檸檬要夠多夠酸，才能抑制生魚肉的微生物太活躍，這在古老時代沒冰箱就有概念了耶！
Austin畢竟跟靠海城市較能取得現撈漁獲不同，即便海鮮的新鮮度已經相當優質了，但安全起見，仍另煮一鍋熱水加薑片與蘭姆酒，將魚,蝦等海鮮下鍋涮個數秒，再趕緊撈起切丁浸入新鮮鮮搾的檸檬汁中。
Making ceviche tonight. It is my favorite cuisine of the Latin America.
Ingredients:
chili peppers, tomatos, avocados, garlic, coriander, red onion, lime juices, wild rock fish, crab meat, wild white shrimp, sea salt, black pepper.
The most important tip is to define the best balance of all these wonderful fresh ingredients!
According to the wiki page of ceviche: “Ceviche (Spanish pronunciation: [seˈβitʃe]) is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.” (1)
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#ceviche #freshseafood #summerdish #wearewhatweeat #glutenfree #peruvianfood #FooDiA
