Ceviche is an appetizer that is popular throughout Latin America. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours.
Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
At Santiagos, we take fresh shrimp and white fish marinated in lime juice with diced tomato, onion, cucumber cilantro. Prepared fresh daily.