Ceviche it is served in Bacán Cafe Vientiane since September 2018, as a different and refreshing culinary proposal to present Chilean food in Laos, and it is one of the clients’ favorite options to date, because it is a perfect dish for hot days, as an appetizer, lunch or dinner with a glass of Chilean white wine, is an authentic and irresistible dish you must try. Available on the menu for dine in, take away or delivery from 36,000 kip. (Menu online)
Chilean-style ceviche is a wonderful dish any time of year, typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and cilantro. Because the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning. Ceviche is usually accompanied by side dishes that complement its flavors, lettuce, corn, avocado or plantain. The dish is popular in the Pacific coastal regions of Latin America.
In Chile is possible to enjoy different types of “ceviches”, made with salmon, Southern Ray’s Bream (reineta) or tilapia, among others, and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers and often fresh mint and cilantro are added.
Ceviche is now a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s. The greatest variety of ceviches are found in Ecuador, Colombia, Chile and Peru; but other distinctly unique styles can also be found in several other nations.