In this post we will tell you about the origin of ceviche as well as a recipe that we suggest you try with our black garlic!
The History of Ceviche – Where it comes from
The first to mention ceviche in print was the Spanish conqueror Francisco Pizarro. In his book “In Quito In The Year Of Our Lord 1534”, he notes that the Incas cooked fish with chili peppers and salt. The word “ceviche” comes from the Quechua word “sik” (to soak) or “ch’viqh” (soak). The ceviche was made by fishermen who had to preserve the fresh fish they caught by marinating it with lemon juice. Today, ceviche is still one of the most popular dishes and lime is usually replaced with lemon juice. In Peru, you can find it at local restaurants and street vendors throughout Lima. In fact, Peru has declared June 28 as National Ceviche Day because Peruvian cuisine is so synonymous with ceviche.
Cevice is a dish consisting of raw fish that matures in citrus juices, such as lemon or lime juice. The fish is usually “cooked” by the acidity of the citrus juice and is usually served cold with onions and coriander. It can be made with any type of fish, but the most popular are shrimp, sea bass, tilapia and scallops. In fact, of course, you can find everything from seafood to fruit on a ceviche plate, giving you plenty of opportunities to experiment with different ingredients!
It is often served as a soup in a hoop due to its wet texture. It can be created by combining various ingredients such as chopped onion, lime or lemon juice (or vinegar), diced fresh tomatoes, salt, pepper and olive oil.
Sea bass sevice recipe with coriander oil and black garlic
The recipe that follows is from him Giannis Rousseto , a friend of a chef who has curated our other dishes from time to time.
Ingredients: 1 sea bass fillet per person, 1 orange, 3 lime, 1 lemon and 1 chilli pepper, black garlic Genuine Flavors
Φιλετάρουμε το λαυράκι και υπολογίζουμε 1 φιλέτο ανα άτομο. Σε ένα μπολ, ρίχνουμε τους χυμούς και ξυσματα από τα εσπεριδοειδή καιψιλοκόβουμε και 1 πιπεριά chilli 
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Add 2-3 coriander leaves to the mixture and mix. Then we place the full contact membrane, ie to cover it all around and to touch it so that no perfume is lost. Leave for half an hour in the fridge and it is ready!
For coriander oil with black garlic
Boil the coriander (green) for 10 sec and place it in cold water to stop the boiling. Drain and put it in a blender with oil and 3 cloves of black garlic. If we want we add green pastry color to get this playful color you see in the photo! Add a little of the oil for the amazing taste it will give us.