Every year on May 10th, seafood lovers celebrate National Shrimp Day, a perfect occasion to spotlight one of the most refreshing and iconic shrimp dishes in the world: ceviche. National Shrimp Day was a few days ago, but we can still celebrate ceviche! This vibrant, zesty dish is a staple across Latin America, particularly along coastal regions where fresh seafood is abundant. But ceviche is more than just a flavorful favorite that you can find at Mexican restaurants, including El Tapatio in Merrimack. It’s a recipe steeped in centuries of tradition and cultural fusion.
Celebrate shrimp with Mexican restaurants in Merrimack! Here’s a look at the origins of ceviche and how it’s made.
The Origins of Ceviche
Ceviche’s roots trace back over 2,000 years to the Moche civilization in present-day northern Peru. Early iterations involved raw fish marinated in the fermented juice of local fruits. When the Spanish arrived in the 16th century, they brought citrus fruits like limes and lemons, which transformed ceviche into the version we know today. Over time, each coastal country—Peru, Ecuador, Mexico, and others—developed its own regional spin.
Peru often claims the crown as the home of ceviche, where it’s considered a national dish. Traditional Peruvian ceviche features fresh white fish, lime juice, red onion, chili peppers, and cilantro, often served with sweet potato and corn. However, shrimp ceviche has grown popular across Central America and the U.S., especially in warm-weather months. It’s a dish you’ll find on the menu of most Mexican restaurants, including ours at El Tapatio.
The Process of Making Ceviche
Shrimp ceviche is celebrated for its simplicity and bold flavors. Unlike traditional cooking methods, ceviche uses acid—in this case, citrus juice—to “cook” the shrimp. Here’s a basic process:
- Start with fresh, peeled, and deveined shrimp. If you’re concerned about food safety, briefly blanch the shrimp before marinating.
- Marinate the shrimp in lime or lemon juice for about 15–30 minutes, until it turns opaque.
- Add finely chopped ingredients like red onion, tomato, cucumber, jalapeño, avocado, and cilantro.
- Season with salt, pepper, and a touch of olive oil if desired.
The result is a light, tangy, and colorful dish that pairs beautifully with tortilla chips, tostadas, or even lettuce cups.
Mexican Restaurants in Merrimack | El Tapatio
With patience and practice, you can make ceviche at home, or you can order it at El Tapatio! Visit us at 707 Milford Road in Merrimack to taste our delicious culinary creations.