The Many Versions of Ceviche

There are many variations of tacos, enchiladas, and tamales. The same is true of ceviche. The basic ingredients in every variation of ceviche are similar: fish, lime or lemon juice, vegetables, and fruits. However, specific ceviche recipes are unique to the region in the world where the dish is prepared and served. There is at least one ceviche variation for nearly every taste preference!

South American Ceviche

Ceviche is believed to have originated more than 2000 years ago in South America, in what is now known as Peru. Moorish women, who accompanied exploring Spaniards, shared a predecessor of the dish with the indigenous Moche people in the coastal region. The Moche originally used the juice from passion fruit to marinate the raw fish and seafood in their dishes. The Inca people also enjoyed a version of ceviche, fermented by chicha, a fermented beverage of the Andean region.

Today, South American ceviche is typically fermented with key lime or bitter orange juices, and served at room temperature with sides of corn on the cob or sweet potato. Sole and shark are among the most common varieties of fish included in South American ceviche. Modern-day Peru considers ceviche to be a national dish, and even has a holiday dedicated in its honor. In Peru, a side of the marinade is often served with ceviche as an appetizer, and called either leche de tigre or leche de pantera.

Ceviche in the Philippines

In the Philippines, kinilaw or kilawin is a type of preparation that uses coconut vinegar and other acidic juices as marinades. Unlike ceviche, which is typically limited to seafood, kinilaw and kilawin dishes feature both raw seafood and raw meat. The earliest variations were described by Spanish colonists and explorers during the 1600s.

Fish variations of kinilaw include tangue(Spanish mackerel), malasugi (swordfish or marlin), or anchovies along with souring agents, plus salt and black pepper, ginger, onions, and chili peppers. Other variations of the dish include shrimp, squid, oysters, clams, crabs, and sea urchin roe (eggs). Cooked meat and vegetables are also frequently included.

Mexican Ceviche

In Mexico and Central America, ceviche is frequently served in cocktail cups accompanied by salted crackers. It is also served as a tostada topping or as taco filling. A Ceviche cocktail served along with a cup of tomato sauce is a popular dish in the Coatzacoalcos, Veracruz, and the southeast areas of Mexico. Besides fish like tuna and mackerel, Mexican ceviche often features shrimp, octopus, and squid. Salt, lime, onion, chili peppers, avocado, and cilantro (coriander leaves) are common marinade ingredients. Fresh tomatoes and olives are also frequently included in the dish.

210 Ceviche Variations

210 Ceviche features numerous ceviches, including 3 Amigos, featuring fish, shrimp and avocados cured in lime and orange marinade and served with red onion and cucumber; Toreado, featuring Ahi tuna cured in lemon and served with caramelized onions, jalapeño peppers, sesame seeds, and soy sauce; and the signature 210 Ceviche, featuring citrus-cured, fish, calamari, cooked octopus, and shrimp. Come and enjoy one of our delicious ceviches today!

What Is Pacific Coast Mexican Cuisine?

For many people, Mexican food is all about tamales, tacos, enchiladas, and burritos. Of course, those traditional Mexican dishes are delicious, and we serve them at 210 Ceviche. However, there is so much more to Mexican cuisine. At 210 Ceviche, we bring the spices and flavors of Pacific Coast Mexican cuisine to each of our dishes.

Pacific Style Mexican Cocina Cuisine Decoded

Pacific Coast Mexican Cuisine, also known as Pacific Style Mexican Cocina, is associated with regional dishes commonly found in the state of Sinaloa, on Mexico’s Pacific coast. The region is famous for dishes with bold flavors, with dishes rich with fresh seafood and seasoned with spices that are unique in Mexican foods. Even dishes that Americans traditionally associate with Mexican cuisine are given a zesty twist

Warm water fish like mahi-mahi, tuna, shrimp, and red snapper play prominent roles in Pacific Coast Mexican Cocina cuisine. The flavors of the seafood are enhanced by spices, like chili chitlepin, tamarindo, and jicama. Besides ceviche, typical dishes of the region include estofado stew, marlin quesadillas, seafood tacos, and aguachile.

The Freshest Ingredients – Meticulous Preparation

Owner Luis Ortega grew up with the ingredients and spices of Pacific Style Mexican Cocina cuisine, especially aguachiles and ceviche – the signature dish of 210 Ceviche. Ceviche is typically prepared with raw fish or shellfish, which is cured and marinated in lime juice, and then specially seasoned. The dish is finished with fresh veggies, fruit, rice, and other tasty ingredients.

Many people shy away from eating raw fish and seafood, but properly prepared ceviche is safe to eat. The acidity of the marinade “cooks” the fish or seafood, and gives it an opaque appearance and a firm texture, just as if it had been prepared with heat. 210 Ceviche uses only the highest quality fresh caught fish and seafood – with preparation techniques that not only adhere to, but also exceed, the strictest food safety handling guidelines within the industry.

Enjoy Our Fresh Take on Mexican Cuisine

At 210 Ceviche, our passion is to bring the foods that Luis loved growing up on Mexico’s Pacific coast to our patrons in San Antonio. Come and enjoy all our ceviche dishes, including our signature ceviche today. We’re convinced that once you taste our unique take on traditional dishes, you’ll never think of Mexican food the same way again!