In this video, The Culinary Institute of America's Michael Garnero, associate professor in culinary arts, shows us how to make classic seviche, Peru 's national dish. Seviche (also spelled "ceviche" and "cebiche") originated with the Incan empire in what is now Peru and Ecuador and is popular all over Latin America. Seviche can be made with all sorts of raw fish and seafood, which is "cooked" by marinating it in citrus juice until it becomes opaque. Onions, tomatoes, and chiles also commonly go into the mix. It's essential to get the freshest "sushi grade" seafood available when making seviche, both for the best flavor and for safety's sake.
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Photo by CIA/Keith Ferris
Text by Megan O. Steintrager
Megan O. Steintrager is a senior editor at Epicurious.com. She has worked as a writer and editor at Epicurious since the late '90s. Steintrager holds a master's in journalism from New York University with a concentration in Cultural Reporting and Criticism, and has taken numerous cooking classes at New York 's Institute for Culinary Education and the Natural Gourmet Institute for Food and Health. She has worked as a writer and editor for ConsumerReports.org, Restaurant Business magazine, and Spin.com, and has been published in Self, Brides, and Time Out New York, among other print and online publications.
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