Ceviche, yes, it needs its own category. ;-)
The first Guatemalan food I shared with you guys was shrimp ceviche; back in May 14, 2006. Of course, ceviche is one of the most popular foods found through out Guatemala; thus there are over dozen posts on the different variations of ceviche found in and around Antigua Guatemala. Today, I also share with you … Read more
Ceviche has to be one of my favorite foods; so far, there are over a dozen versions on ceviche posted here. Nevertheless, Peruvian ceviche is my favorite recipe. Fortunately, there are several restaurants that offer Peruvian ceviche in Antigua Guatemala, from the Peruvian restaurants to 7 Caldos and Chermol. My absolute favorite though, is this … Read more
As I posted before, much has been said about ceviches and there are almost as many spellings [seviche, cebiche, sebiche] as there are recipes from all the different countries of Latin America. But three ceviches styles are the most widely known: The Mexican, The Peruvian and The Guatemalan Ceviche. All seviches have their own twist … Read more
Here’s yet another ceviche from La Playa restaurant and bar, the new ceviche headquarters of La Antigua Guatemala. They have a very good selection of different kinds of ceviche, mostly a Mexican influenced. Somehow I believe La Playa will become one of my regular hang outs. Oh how I sacrifice so you can have a … Read more
Certainly the only dishes that you can find everywhere you go in Guatemala are Ceviche and Chow Mein. That, in my humble opinion, this should be enough to declare them Authentic National dishes, don’t you think so? Guatemala does indeed have a strong ceviche tradition and that’s why ceviche stands, trucks and restaurants are one … Read more
La Antigua Guatemala is becoming the ceviche capital of Central America. As you can see for yourself if you browse the archives looking for ceviche, you will see we have the largest selection of Guatemalan styles of ceviche. However, you can also find Mexican, Peruvian and Asian ceviches. This Ceviche Mexicano comes with a shot … Read more
I am an etymology nut and spend way too much time researching the origins of words and phrases. So, perhaps, you can help alleviate my frustration with the Guatemala expression Cevichón Pérez, which I understand as a ceviche feast, but I have been unable to find its inception. Can you help me resolve the mystery … Read more
Last week Jonathan Gold from LA Weekly and Evan Kleinman host of KCRW’s Good Food program did a review of La Cevicheria, a Guatemalan owned ceviche restaurant in Los Angeles. In the podcast Jonathan declared the Guatemalan ceviche the best of all ceviches and was surprised since, in his opinion, Guatemala does not posses a … Read more
The best Guatemalan ceviche has to be ceviche of concha and camarón. Concha is sort of a shell clam known in Mexico as “Almeja pata de mula” which is sort of a mixture between clam and oyster plus dark ink (blood). Camarones are, of course, shrimps. Mix conchas and camarones with diced plum tomatoes, chopped … Read more
You can tell Ceviche is my favorite Guatemalan Cuisine dish if you search for the word ceviche or just browse the five photos of ceviches posted thus far. But I am not the only one, Guy from Inner Diablog, has as many entries dedicated to ceviche as I do. Both of us have even describe … Read more
Okay, all my dear ceviche-loving friends (you know who you are), I have already placed the order for the shrimp ceviches and bought enough of the Guatemalan brews known as Moza and Brahva Beats. I know Manolo is bringing Stella Artois and Steam Whistle; Guy is bringing New Castle and Guinness; Jerry B is bringing a micro-brewery sampler from AleSmith; Edgar and Carmen are bringing Cubas Libres and whatever beer Edgar likes; El Canche is bringing himself out of piles photo memory chips and Guatemalan slavery-work schedules. Everyone is invited to this huge ceviche party, but you better hurry because the lady is putting the final ingredients on the Mexican shrimp ceviches available in La Antigua Guatemala. If you don’t like the Mexican ceviches, we can alway go to La Naranja Pelada or Blanqui Sevichería for the sacred dish.
This is the Vuelve a la vida seviche (Come back to life ceviche) from the Blanqui Sevicheria in Escuintla City, a town about 40 minutes from La Antigua Guatemala. I know Manolo, Guy, Pirata Cojo, El Canche and other will have fond memories and things to say about this ceviche photo. Let their comments come…
Anyhow, much has been said about ceviches and there are almost as many spellings [seviche, cebiche, sebiche] are there recipes from all the different countries of Latin America. But three ceviches styles are the most widely known: The Mexican, The Peruvian and The Guatemalan Ceviche. All seviches have their own twist and I have to admit that the Guatemalan cebiche with conchas (shellfish with dark, almost black, ink) is the least appealing of all. Yet, for those brave enough to have tried it, the Guatemalan conchas ceviche is a total delicacy. Guy from Inner Diablog has spent enough ink talking about ceviches and since he’s a total connoisseur, I rather you go to his blog and read about ceviches there.
Ceviche is very popular food in America. There are many ways to prepare it and there are many recipes per countries. The Guatemalan ceviche is based on roma/plum tomatoes, onions, garlic, mint, cilantro, soy sauce, English sauce, lemon juice, hot peppers (chiltepe), seafood (shrimp and Guatemalan clamshell especially) and is usually served with cold beer … Read more