Ceviche Day: learn an umami version of this typical Peruvian dish

Credits: Umami Committee

Nutritionist from the Umami Committee teaches how to prepare a delicious tuna ceviche with avocado

São Paulo, June 2023 – Do you know ceviche? The dish is traditional in Peruvian cuisine and is usually prepared with raw fish marinated in a citrus broth. It is generally accompanied by a mix of red onion, cilantro, chili pepper, and other regional ingredients.

Ceviche originated more than four thousand years ago on the northern coast of Peru and, depending on the region of the country, can be made with different components, including chicken, duck, sweet potato, corn, plantain, and cassava. In its country of origin, the dish is served with “tiger’s milk,” a juice made with fish stock, lemon, onion, chili pepper, and herbs.

Its popularity has grown exponentially in recent years, becoming a symbol of South American cuisine and increasingly common in many renowned restaurants. Therefore, the dish earned a commemorative date on international calendars, June 28.

To celebrate the date, Umami Committee nutritionist Marilia Zagato selected a delicious ceviche recipe rich in umami, the fifth basic taste of the human palate, which can be added in different ways during preparation.

The main component that promotes the savory umami taste is glutamate, an amino acid naturally present in several foods that can make up a ceviche recipe, such as tuna, shrimp, tomato, corn, onion, among others.

Check out the umami recipe for tuna ceviche with avocado:

TUNA CEVICHE WITH AVOCADO
(Prep time: 15 minutes [+ 15 minutes chilling])
Serves: 6 portions

Ingredients

• 400 g fresh tuna loin, cut into small cubes
• half a medium red onion, thinly sliced (75 g)
• 1 small avocado, diced (100 g)
• 1 teaspoon salt (5 g)
• Zest of 1 Sicilian lemon (6 g)
• 1 and a half tablespoons Sicilian lemon juice (22.5 ml)
• ½ teaspoon red hot sauce (2.5 ml)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon chopped cilantro (5 g)
• 6 biquinho peppers for garnish (20 g)
  

Preparation

1. In a medium bowl, add the tuna, onion, avocado, salt, lemon zest and juice, hot sauce, olive oil, and cilantro, and gently mix to combine the ingredients.
2. Cover and refrigerate for 15 minutes to marinate.
3. Divide the ceviche among six glasses and garnish with the biquinho pepper.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.