{"id":14828,"date":"2023-01-09T18:31:28","date_gmt":"2023-01-09T23:31:28","guid":{"rendered":"https:\/\/nuestrostories.com\/?p=14828"},"modified":"2024-01-26T10:38:57","modified_gmt":"2024-01-26T15:38:57","slug":"ceviche-un-sabor-unico-de-america-latina","status":"publish","type":"post","link":"https:\/\/nuestrostories.com\/es\/2023\/01\/ceviche-un-sabor-unico-de-america-latina\/","title":{"rendered":"Ceviche, un sabor \u00fanico de Am\u00e9rica Latina"},"content":{"rendered":"\n<p><em>Cr\u00e9dito: Nuestro Stories<\/em><\/p>\n\n\n\n<p>Para esta escritora, el ceviche siempre ha tenido sabor a mar y a reuniones familiares.<\/p>\n\n\n\n<p>La palabra se refiere al platillo y al m\u00e9todo de preparaci\u00f3n. Existe una disputa entre Per\u00fa y Ecuador sobre el origen de esta receta \u00fanica. Aun as\u00ed, a pesar del hecho de que ha sido popular en Am\u00e9rica Latina y el Caribe durante d\u00e9cadas, \u00a1apenas recientemente el resto del mundo se ha dado cuenta!<\/p>\n\n\n\n<p>Este delicioso platillo se elabora con pescado fresco crudo marinado en jugos de c\u00edtricos reci\u00e9n exprimidos, normalmente de lima o lim\u00f3n. El \u00e1cido de los jugos altera las cualidades naturales (o prote\u00ednas) del pescado, haciendo que se vuelva opaco y produciendo una textura firme y escamosa, similar a cuando se cocina con calor.<\/p>\n\n\n\n<p>Luego, el pescado se condimenta con aj\u00ed, chiles y otras hierbas. La cebolla morada se corta en tiras largas y finas, a la juliana, y luego se le a\u00f1ade sal y cilantro. El pescado desnaturalizado absorbe todos los sabores \u00fanicos.<\/p>\n\n\n\n<p>Muchos pa\u00edses latinoamericanos han creado su versi\u00f3n del ceviche (tambi\u00e9n escrito como seviche, dependiendo de d\u00f3nde est\u00e9s) y le han a\u00f1adido su toque especial.<\/p>\n\n\n\n<p>El ceviche peruano se elabora con lubina, jugo de lim\u00f3n, cebolla y chiles. El toque \u00fanico del Per\u00fa es servirlo con camote y mazorcas de ma\u00edz.<\/p>\n\n\n\n<p><strong>Lee m\u00e1s:<\/strong><a href=\"https:\/\/nuestrostories.com\/2022\/09\/from-satire-to-folk-music-the-symbolism-behind-la-cucaracha\/\"> De la s\u00e1tira al folklore, el simbolismo detr\u00e1s de <em>La Cucaracha<\/em><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Diferentes tipos de ceviche, y todos saben muy bien<\/h2>\n\n\n\n<p>En el ceviche ecuatoriano destacan los camarones. Este \u00faltimo se marina en una salsa a base de tomate, con jugo de lim\u00f3n, naranja agria y sal, y se sirve con granos de ma\u00edz tostados que saben a palomitas de ma\u00edz.<\/p>\n\n\n\n<p>El ceviche mexicano se elabora con pescados como dorado, tilapia, lubina, pargo, <a href=\"https:\/\/www.thespruceeats.com\/about-red-snapper-334338\">callos de hacha<\/a> y camarones, marinados en jugo de lim\u00f3n, tomates, cebollas, cilantro, tomatillos, aguacates, aceitunas y pepinos. Se sirve con (s\u00ed, ya lo sabes) totopos.<\/p>\n\n\n\n<p>En Navidad, Semana Santa o en una reuni\u00f3n familiar, \u00a1el ceviche suele estar en la mesa y se acaba r\u00e1pido!<\/p>\n\n\n\n<p>Esta es una receta cl\u00e1sica de ceviche de la prestigiosa <a href=\"https:\/\/www.foodandwine.com\/recipes\/classic-ceviche\">revista Food and Wine.<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><strong>Ingredientes<\/strong><\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 libra de filetes frescos de pargo, lubina, flet\u00e1n u otro pescado del oc\u00e9ano, sin piel, cortados en dados de 1\/2 pulgada<\/li>\n\n\n\n<li>1 1\/2 tazas de jugo de lim\u00f3n fresco<\/li>\n\n\n\n<li>1 cebolla blanca mediana, picada en trozos de 1\/2 pulgada<\/li>\n\n\n\n<li>2 tomates de medianos a grandes (aproximadamente 1 libra), picados en trozos de 1\/2 pulgada<\/li>\n\n\n\n<li>Chiles verdes picantes frescos (2 a 3 serranos o 1 a 2 jalape\u00f1os), sin tallos, sin semillas y finamente picados<\/li>\n\n\n\n<li>1\/3 taza de cilantro picado, m\u00e1s unas hojas para decorar<\/li>\n\n\n\n<li>1\/3 taza de aceitunas verdes deshuesadas picadas (manzanilla para darle un sabor t\u00edpico mexicano)<\/li>\n\n\n\n<li>1 a 2 cucharadas de aceite de oliva virgen extra (opcional)<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>3 cucharadas de jugo de naranja fresco o 1\/2 cucharadita de az\u00facar<\/li>\n\n\n\n<li>1 aguacate maduro grande o 2 peque\u00f1os, pelados, sin hueso y cortados en cubitos<\/li>\n\n\n\n<li>Tostadas, totopos o galletas saladas, para servir<\/li>\n<\/ul>\n\n\n\n<p>En un recipiente de vidrio o acero inoxidable, combina el pescado, el jugo de lim\u00f3n y la cebolla. Cubre el pescado con el jugo (para que flote en \u00e9l) para que se cocine uniformemente. Cubre y refrigera durante aproximadamente 4 horas. S\u00e1calo y separa el pescado para asegurarte de que no est\u00e9 crudo.<\/p>\n\n\n\n<p>Mezcla los tomates, los chiles verdes, el cilantro, las aceitunas y el aceite de oliva opcional en otro taz\u00f3n grande. Agrega el pescado y sazona con sal, aproximadamente 1\/2 cucharadita. Agrega el jugo de naranja o el az\u00facar. Cubre y refrigera.<\/p>\n\n\n\n<p>\u00a1Disfruta!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cr\u00e9dito: Nuestro Stories Para esta escritora, el ceviche siempre ha tenido sabor a mar y a reuniones familiares. La palabra se refiere al platillo y al m\u00e9todo de preparaci\u00f3n. Existe una disputa entre Per\u00fa y Ecuador sobre el origen de esta receta \u00fanica. Aun as\u00ed, a pesar del hecho de que ha sido popular en [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":10233,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1281],"tags":[],"class_list":["post-14828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ceviche, un sabor \u00fanico de Am\u00e9rica Latina - Nuestro Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nuestrostories.com\/es\/2023\/01\/ceviche-un-sabor-unico-de-america-latina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ceviche, un sabor \u00fanico de Am\u00e9rica Latina - Nuestro Stories\" \/>\n<meta property=\"og:description\" content=\"Cr\u00e9dito: Nuestro Stories Para esta escritora, el ceviche siempre ha tenido sabor a mar y a reuniones familiares. La palabra se refiere al platillo y al m\u00e9todo de preparaci\u00f3n. Existe una disputa entre Per\u00fa y Ecuador sobre el origen de esta receta \u00fanica. 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