Latinos and Latines understand that our food is not just a meal, but a shared history. It’s a way for our community to see how different cultures blend over time. Colonialism introduced new ingredients and cooking methods, and one of the many dishes that evolved from this is ceviche. The original version, as recorded, is a far cry from the dish we savor today.
Ceviche, in its purest and most original form, has indigenous roots. There is evidence that fishermen from the northern coast of Peru were the first to eat a version of ceviche over 3,000 years ago. Their version consisted of only a few simple ingredients: fresh fish, spicy ground chili, and seaweed.
National Geographic reports that the citrus wasn’t introduced to the area until after Christopher Columbus showed up in 1492. As more immigrants arrived in the Americas and knowledge of the dish spread, it continued to evolve. For instance, the addition of citrus led to a more tangy flavor, and the use of different types of fish and additional ingredients like onions and tomatoes became common. Now, most Latin American countries have their own version of the dish.
RosaNegra, a Miami eatery, understands the love people have for this dish and set out to honor its history in their own way. They have played a significant role in preserving the cultural history of ceviche, offering a unique blend of traditional and modern interpretations. Check out their mouthwatering recipe below!
RosaNegra’s Green Ceviche Recipe
Serves 4
Ingredients:
- 14 oz fresh white fish (snapper, corvina, or hamachi), diced
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 tsp sea salt
- ½ tsp white pepper
- ½ English cucumber, thinly sliced into half-moons
- ¼ cup red onion, thinly sliced
- Fresh cilantro leaves, for garnish
- Chili oil, for garnish (optional)
- Plantain chips or tostadas, for serving
Green Sauce:
- ½ cup fresh cilantro leaves
- ¼ cup fresh parsley leaves
- ¼ green chili (serrano or jalapeño), seeds removed
- ¼ cup lemon juice
- ¼ cup cold water
- ¼ ripe avocado
- ½ small garlic clove
- 2 tbsp white onion, finely chopped
- 2 tbsp olive oil
- Salt, to taste
Instructions:
- In a chilled bowl, combine the diced fish with lemon juice, lime juice, sea salt, and white pepper. Mix gently and refrigerate for 10 to 12 minutes, or until the edges of the fish turn opaque.
- Meanwhile, prepare the green sauce:
- In a blender, combine all ingredients and blend until smooth and vibrant. Season with salt to taste and refrigerate until ready to use.
- Lightly drain the marinated fish and gently toss with the green sauce. Fold in the cucumber and red onion.
- Spoon the ceviche into a chilled bowl or plate. Garnish with cilantro leaves and a drizzle of chili oil, if using.
- Serve immediately with plantain chips or tostadas, or use as a topping for tacos.
