Get Creative with Ceviche

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Formerly misunderstood, ceviche is now coming into its own in the restaurant world after experiencing an 11% growth in menued items over the past year.* In fact, it’s growing at the fastest rate among all seafood offerings on menus. While typically served as an appetizer, ceviche can also be offered as an entrée, or try creating a ceviche bar. Almost any seafood can be made “ceviche-style” which means that it’s marinated in citrus juices. The acidity of the citrus juice cooks the seafood, firming the flesh and turning it opaque. Offering a ceviche bar will put you on the cutting edge of this growing trend.

*Source: Datassential

Seeking edgier flavor profiles?

Include calamari or halibut and ethnic toppings like red onion, corn, cilantro, sweet potatoes, and aji amarillo peppers for Peruvian-Style Ceviche