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Classic Latin Seafood Cocktail  

Seviche (also spelled sebiche, ceviche, and cebiche) is raw fish or shellfish that has been marinated for several hours in citrus juice (especially lime juice), herbs and spices until the acid in the juice “cooks” it.  Seviche is the perfect food for when it’s hot.  Seviche is the most popular appetizer in Latin America. Think of it as a spicy Latin style seafood salad.  This once “exotic” dish has become popular, and can now be order at restaurants in many Caribbean Islands and throughout America.   There are many regional variations of Seviche, but with subtle differences.  All traditionally prepared Seviche should have fresh citrus juices as part of the marinade.  Lime being the most common, probably because it’s widely available and has a higher concentration of citrus acid than most citrus fruits. The citrus juice “cooks” and adds flavor to an otherwise bland tasting “raw” protein.  It is the chemical reaction between the acid in the citrus juice and the protein in the fish that causes the fish to firm-up. The longer is marinades the more it will taste as if it were “cook” with heat.   The acid will “cook” the fish, however, will not kill all bacteria like heat will, so it is important to start with fresh very clean fish and marinate it in your refrigerator.   

It’s fun and easy to prepare and very pleasurable to eat. Here at Sweet Plantains, Chef Rose takes this traditional Latin American dish to daring new heights.  “Keeping true to our Creolized cuisine, we play with our regional Caribbean flavor profiles to create exciting new takes….”and according to our customers the end results are delicious,” Says chef Rose.  We use different methods to “cook” and cure the seafood.  We don’t limit ourselves to citrus juice.  The cooking methods we use at Sweet Plantains ranges from salting, smoking, cold-smoked-jerked, and pickling.  As for citrus, we don’t believe that there is a right or wrong fruit to use.  “We’ve tested any and most if not all citrus, and even high acid fruits with great results,” said Rose.   

I used grapefruit, and the notorious bitter orange; any great quality citrus fruit, with a decent amount of acid can work.  The juice from different fruits adds pleasant aromas and flavors.  What fish or seafood should one use? Just about every kind of seafood can be fashioned into a Seviche dish depending on you likes and dislikes about a particular seafood. For example, if you like fresh raw clams Seviche it and shoot it down.As far as my research Seviche goes back to the great Inca Empire, with origins pointing towards Peru. It was properly invented as a means of “safely” curing fresh proteins (like jerking, salting and escabeche) or as a luxury food for the wealthy ruling class of the time. Either way, I’m sure glad this easy to prepare little indulgent exists today.

Traditionally, Seviche would be marinated for a minimum of three hours to a maximum of five hours depending on the seafood.  Newer methods are leaning towards more fresh-raw preparations, since the contemporary palate have learned to appreciate the pleasures of eating sashimi and sushi—thanks to the Japanese.

Seviche is freshly made for Latin nights on Wednesday and Thursday at Sweet Plantains here on St. John, US Virgin Islands.  Try it at our restaurant and don’t leave the leche de Tigre, i.e., tiger’s milk which is the delicious remnant leftover juice. Ask your server for a shot of tequila (complimentary).  Add it to the mix and enjoy. According to tradition, Tiger’s Milk cures hangover and gives you much vigor.

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