Ceviche vs. Escabeche: What’s the Difference?
Ceviche
Ceviche is a light and refreshing seafood dish made by “cooking” raw fish, typically sea bass or flounder, in a citrus juice base — most often limes or lemons. While the exact recipe differs from family to family and region to region, common additions include cilantro, onion, and chili. Although it’s a popular dish that has made its home in many Latin and South American countries, the dish is said to have originated in Peru.
Leche de Tigre
One of the classic features of (Peruvian) ceviche is “leche de tigre,” literally translating to “tiger’s milk.” This tangy, salty, and spicy juice is often sipped on as a hangover cure.
Ceviche Variations
Chile: Patagonian toothfish/halibut, lime/grapefruit juice, minced chilies, garlic, cilantro, mint.
Costa Rican: Corvina/tilapia/marlin/mahi mahi, lime juice, onions, minced peppers, cilantro, salt, pepper — served with lettuce, soda crackers, or plantains.
Cuba: Mahi mahi, lime juice, green bell pepper, all spice, habanero pepper, onion.
Ecuadorian: Shrimp, lime juice, tomato sauce/ketchup — served with chulpi.
Mexican: Shrimp/crab/tuna, lime juice, chilies, nopales, bell peppers, Tabasco, passion fruit.
Panama: White sea bass, onion, celery, salt, habanero pepper, lime juice — served in small pastry shells.
Peruvian: White fish, lime juice/lemon juice/orange juice, thinly sliced onions, cilantro, aji limo, aji Camarillo — served with sweet potatoes and choclo.
Escabeche
Escabeche is the Spanish cousin of ceviche where fish or meat is fried or poached prior to being marinated in a spicy, acidic sauce — usually made with vinegar — served cold.
Variations of escabeche can be seen in other countries as well, such as Portugal and the Philippines.
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