Ceviche is a fresh, healthy dish that is high in protein, low in fat and calories. Furthermore, it is gluten-free and low in carbohydrates, if not carb-free.
Longevity is a topic I’ve been hearing about it a lot lately, more than ever. Whether it is an illness or a change of attitude towards well-being in general, a lot of people try to find ways to improve their health by becoming conscientious about what they eat, what kind of vitamins they consume, and incorporating an exercise routine they can live with.
There are numerous studies on the importance of maintaining healthy cell reproduction, keeping organs functioning properly, and fighting diseases. Then there are skin care products that promise to remove lines and wrinkles to retain or bring back young, radiant skin and hair. In any case, we go through the second part of our life putting it all together and trying to fight time.
Brain studies show that the human body begins to slow down after the age of 30 because reproduction slows down and we begin to lose muscle mass, which is crucial for staying alive longer. Many things affect our longevity from getting the proper amount of quality sleep so our bodies can rest and recover from our environment to diet and nutrition, exercise and lifestyle. Regardless of how difficult things can get in life, we want to stay here as long as possible. Survival instincts keep us going.
The future is like a muscle. We have to train it by keeping ourselves flexible and open-minded to new things and keep a constant curiosity. We have to find a purpose in life, to teach and learn from each other. It is critically important to give your life a meaning. If your future doesn’t require courage, there is no space for growth, which sends signals to the universe that there is no need to be alive.
With that being said, no matter how old you are, keep yourself excited about things, do something that you love, learn something new every day! For example get to know our amazing ceviche recipe. Even though it is easy to make, it might be something you haven’t made yet. Ceviche is a deliciously tangy and refreshing seafood dish that doesn’t require heat cooking. It only takes a little prep and time to marinate in the lemon-lime juice.
Ceviche, also called cebiche or seviche, is popular in the coastal regions of South America, Central America, and Spain. It originated in Peru and could be called the country’s national dish. The base of ceviche is five simple ingredients of fish, onions, chili peppers, lime juice, and salt.
There are many variations among the Latin countries. Mexican and Ecuadorian ceviche tends to have shrimp and scallops with tomatoes, onions, and jalapeño and marinade longer than other recipes. Peruvian ceviche with its “leche de tigre” or tiger’s milk and aji limo chili peppers is considered an aphrodisiac or medicine to its people and marinades for much less time.
Another variation is the Nikkei ceviche or Japanese ceviche. Nikkei is a term used for a Japanese living abroad and is also used to describe the Japanese Peruvian community that began in the late 19th century when a group of contract workers left Japan for Peru. As a result, this word is used to describe the fusion of Japanese-Peruvian cuisine. Nikkei ceviche incorporates traditional Japanese ingredients such as ginger, celery, cilantro, dashi, and uses fish and seafood such as tuna and sea urchin.
The citrus-based marinade is used to cure the fish allowing it to “cook” without the use of heat. This method retains all the nutrients and benefits of fish. It is refreshing, light, and delicious and is also extremely simple to make. Ceviche is a rich source of protein, omega-3 fatty acids, and vitamin B-12. Perfect for longevity!
The Secret to Perfect Ceviche
Using the freshest fish and ingredients is extremely important. Secondly, the key to the perfect ceviche is not to over marinade the fish. How long does it take to make ceviche? About 30-40 minutes at the most. You can always marinade for less time, but do not go more than 40 minutes.
Types of Fish for Ceviche
There is a variety of fish and seafood you can use, sea bass, turbot, sole, tuna, cod, tilapia, halibut, snapper, yellowtail, shrimp, and scallops. We like the milder fish, but if you prefer stronger flavors try mackerel, Mahi, wahoo or salmon. Other interesting variations to explore are octopus ceviche, squid ceviche, and beef ceviche.
- 1 lb sea bass
- 3/4 lb turbot
- 3/4 lb Pacific Dover sole
- 1 cup red pepper
- 1/2 cup tomato
- 1/4 cup white or yellow onion
- 1 cup fresh lemon juice
- 1 cup fresh lime juice
- 1/4 cup cilantro
- 1/2 aji limo, or chili pepper, halved and seeded (optional)
- Salt and black pepper to taste
- Cut everything in small pieces and place it in a bowl.
- Juice lemon and lime so it slightly covers the ingredients in a bowl.
- Add salt and pepper, mix gently and place it in the refrigerator.
- It takes about 30-40 minutes to cook in a lemon juice. Mix it occasionally.