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November 5, 2018
Rating  52 (2)
The Ceviche Diet becomes fashionable, is it safe?
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Sea bream and sea bass are the fish most chosen to make this delicious Peruvian dish. They are easy to find and affordable, you do not have to be a Royal to enjoy these fish, but ... be careful when you are buying them…
 
It is tasty, simple, can be prepared in advance and with a large amount of ingredients, from vegetables to fruits ... reasons like these make ceviche has established itself as one of the most followed options at present when it comes to carrying a balanced and healthy diet. The presence of raw fish and lime or lemon juice is the basis for a dish with a very moderate caloric content.
 
The called "Ceviche Diet" is a diet that includes, in addition to the usual requirements of any hypocaloric diet, the presence of this recipe of Peruvian origin between two and three times a week. The flavors present in this preparation, with spicy, spices and acids, results delicious. A necessary condition to reduce the possibilities of abandonment that other diets have.


 
BE CAREFUL WITH THE ORIGIN OF FISH

 
To choose the main ingredient with which to make our ceviches, sea bass and sea bream, it is best to opt for those with a seal of quality. As for example the Spanish label "Crianza de Nuestros Mares". It is the best alternative for those who seek to control the caloric intake of the dish as much as possible. In all three cases, it is white fish, so its fat content, which can range between 10 and 20 percent of the total weight, is among the lowest in the whole family of sea animals.
 
Another feature that makes these fish one of the best choices for making ceviches is directly related to their origin, the Spanish coasts. Thanks to come from our seas, the time that passes from leaving the sea until they reach the consumer is only 24-36 hours. The optimization of the transport is fundamental to reach the levels of freshness responsible for the texture that characterizes the seabass, gilthead seabream and croaker reared in Spain. An essential ingredient for a perfect ceviche.





 
In the search for ceviches to conserve the line, the Crianza de Nuestro Mares label guarantees fish raised with the highest levels of quality and the strictest controls during the whole process that goes from the roe to the dish. An added value of tranquility to use seabass, sea bream and sea bass directly in fresh for this and any other raw preparation.

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Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.