A Niche for Peruvian Fish Dish of Cevice at your Shabbat Tisch!
The origin of ceviche, the Peruvian national dish of fish in a citrus marinade, may be a Jewish Sabbath dish from the Iberian Peninsula. Some experts believe that a type of ceviche existed in Peru long before the Spanish arrived, in the form of raw fish flavored with fermented passionfruit juice. Escabeche is a type of fish dish that was typically served during Shabbat dinner in Spain, Portugal, and North Africa. The Jews adopted this method of preparation from the Persians. It was so well loved that it was even mentioned in “One Thousand and One Nights,” the collection of Arab folk tales.
To prepare escabeche, very fresh fish was cleaned and mixed with vinegar, olive oil, fresh laurel leaves, whole peppercorns, and wine. It was allowed to “cook” in this liquid for several hours. The escabeche was served cold. When America was colonized, many Sephardic Jews left the Iberian Peninsula to escape the Spanish Inquisition. They brought their recipes with them.
The conquistadores brought citrus fruits and onions with them to America. The recipes for escabeche were tweaked in the New World, and perhaps fused with the local Native Ameircan traditions. Sardines, Tuna, Mackerel, Hake, and Cod were used to make escabeche in Spain and Portugal. In Peru, Sea Bass and Flounder are popular choices in the preparation of ceviche. Instead of vinegar, fresh lime was used in the marinade.
This summer, try this refreshing way of preparing fish.
Adapted from Pisco Trail
- 1/4 Lb. very fresh sole or salmon (preferably sushi grade), cubed.
- 1/2 tsp. salt.
- 1/2 tsp. minced jalapeno pepper.
- 1 tbsp. minced red onion.
- 5 thin slices habanero pepper.
- 1 boiled sweet potato, cubed.
- Fresh coriander, minced.
- 2 limes, juiced.
- Place the fish, salt, lime, onion, jalapeno and habanero peppers, sweet potato, and coriander in a bowl.
- Serve on a small plate.