FACTS ABOUT CEVICHE:

• Origin: Ancient Incan food, area of South America that is currently Peru and Ecuador
• Made with a technique called escabeche where the food is softened by marinating it in vinegar, citrus and spices.
  • This process is linked to Muslim heritage that was brought over from Spain.
  • The chemical process of  escabeche style marinating with the citrus/acid is similar to what happens to fish when cooked (turns opaque and becomes firm)
• Traditionally fish is the main ingredient, but often other types of seafood are used , like shrimp
• The salsa like dish is served many different ways (often in a crystal bow and toothpicks).  Historically it was served alongside slices of cold sweet potato & corn on the cob, or with popcorn and nuts. It is often served now with tortilla chips or pita. Because of its versitility, It is often used as a dish to mix with other styles of food – example would be Japanese fusion.

Ceviche Recipe (from food.com):

INGREDIENTS (UNITS: US)

• 1 (14 ounce) can hearts of palm, cut in rings
• 2 large tomatoes, diced (any color)
• 1⁄2 small red onion, diced
• 1⁄2 bunch fresh cilantro, chopped
• 2 jalapenos, diced (or to taste)
• 2 limes, juice of
• 1 tablespoon olive oil
• salt (to taste)
• pepper (to taste)
• avocado (optional)
• cucumber (optional)
• green bell pepper (optional)

DIRECTIONS:

1. 1. Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
   2. Chop everything else and mix together.
   3. Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.