ceviche

简明释义

英[seˈviːtʃeɪ]美[seˈviːtʃeɪˌseˈviːtʃiː]

n. 酸橘汁腌鱼

英英释义

单词用法

同义词

反义词

例句

1.She loves ceviche, goji berries, gazpacho, watermelon salad, almond milk, and tabbouleh.

她喜欢吃生鱼片，枸杞，西班牙凉菜，西瓜沙拉，杏仁牛奶以及塔伯勒沙拉。

2.Mercadito: Chef Patricio Sandoval serves traditional Mexican favorites with a modern twist, including fresh ceviche, guacamole, handmade corn tortillas, and a variety of creative margaritas.

厨师帕特里西奥·桑多瓦尔服务传统的墨西哥最现代的扭曲，包括新鲜的沙拉，沙拉酱，手工制作的玉米饼，和各种创意鸡尾酒。

3.The ceviche there was some of the best I ever ate.

那里的酸橘汁腌鱼是我吃过最好吃的之一。

4.Mercadito: Chef Patricio Sandoval serves traditional Mexican favorites with a modern twist, including fresh ceviche, guacamole, handmade corn tortillas, and a variety of creative margaritas.

厨师帕特里西奥·桑多瓦尔服务传统的墨西哥最现代的扭曲，包括新鲜的沙拉，沙拉酱，手工制作的玉米饼，和各种创意鸡尾酒。

5.Latin American ceviche made with seafood typically combines seafood with chilies and lemon or lime juice.

拉美酸橘汁腌制的鱼和海鲜通常包括海鲜，干辣椒，柠檬或酸橙汁。

6.Enjoy delicious margaritas, cocktails, and Mexican wine with dishes such as Pacific seafood ceviche and shrimp tacos.

享受美味的鸡尾酒，鸡尾酒，和墨西哥葡萄酒与菜肴如太平洋海鲜沙拉和鲜虾玉米饼。

7.Popular throughout Latin America, ceviche is made by using the juice of citrus, in this case limes, to pickle and "cook" a mix of raw fish and seafood.

这种小吃在整个拉美国家都非常受欢迎。酸橘汁腌海鲜就是在橘汁中腌制和调配的各种生鱼和海鲜。

8.Its website touts Wax Moth Larvae ceviche, with a Brooklyn Lager.

它的网站上大力宣扬酸橘汁腌蜡螟幼虫搭配布鲁克林啤酒的吃法。

9.I tried the delicious ceviche 生鱼片 at the beachside restaurant.

我在海边餐厅尝了美味的ceviche 生鱼片。

10.My favorite summer dish is ceviche 生鱼片 because it’s light and refreshing.

我最喜欢的夏季菜肴是ceviche 生鱼片，因为它清淡又提神。

11.At the festival, they served various types of ceviche 生鱼片 from different regions.

在节日上，他们提供了来自不同地区的各种类型的ceviche 生鱼片。

12.The chef prepared a fresh ceviche 生鱼片 using lime and cilantro.

厨师用青柠和香菜准备了一道新鲜的ceviche 生鱼片。

13.For our appetizer, we ordered ceviche 生鱼片 with mango and avocado.

作为开胃菜，我们点了配有芒果和牛油果的ceviche 生鱼片。

作文

Ceviche is a traditional dish that has its roots in Latin America, particularly in countries like Peru and Ecuador. This delightful culinary creation features raw fish marinated in citrus juices, primarily lime or lemon, which effectively 'cooks' the fish through a process called denaturation. The acidity of the citrus not only alters the texture of the fish but also infuses it with vibrant flavors, making ceviche (生鱼片) a refreshing and zesty dish that is perfect for warm weather. The preparation of ceviche (生鱼片) is both an art and a science. The choice of fish is crucial; popular options include snapper, tilapia, and seabass, as they have a firm texture that holds up well during marination. Once the fish is selected, it is cut into small cubes and mixed with freshly squeezed citrus juice. This mixture is often enhanced with a variety of ingredients such as diced onions, cilantro, and chili peppers, which add layers of flavor and complexity to the dish. The beauty of ceviche (生鱼片) lies in its versatility; different regions have their own variations, incorporating local ingredients and spices that reflect their culinary heritage.In addition to being delicious, ceviche (生鱼片) is also a healthy option. It is low in calories and high in protein, making it a popular choice among health-conscious individuals. The use of fresh ingredients means that ceviche (生鱼片) is packed with vitamins and minerals, particularly from the citrus fruits and herbs used in the recipe. Moreover, the dish is often served with sides like sweet potato, corn, or avocado, which complement the flavors and provide additional nutrients.Cultural significance is another aspect of ceviche (生鱼片) that cannot be overlooked. In Peru, for instance, ceviche (生鱼片) is more than just a meal; it is a symbol of national pride and identity. Every year, the country celebrates National ceviche (生鱼片) Day on June 28th, where people come together to enjoy this beloved dish. The celebration showcases the importance of ceviche (生鱼片) in Peruvian culture, highlighting its role in family gatherings, festivals, and culinary traditions.As globalization continues to influence food trends, ceviche (生鱼片) has gained popularity far beyond its origins. Today, you can find ceviche (生鱼片) on menus in restaurants all over the world, each chef putting their unique spin on the classic recipe. This international embrace of ceviche (生鱼片) speaks to the universal appeal of fresh, flavorful food that brings people together.In conclusion, ceviche (生鱼片) is a remarkable dish that embodies the essence of fresh ingredients, cultural heritage, and culinary creativity. Whether enjoyed at a seaside restaurant in Peru or in a trendy eatery in New York City, ceviche (生鱼片) offers a taste of Latin American tradition that is both accessible and exciting. Its combination of simplicity and sophistication makes it a favorite among food lovers everywhere, ensuring that ceviche (生鱼片) will continue to delight palates for generations to come.

生鱼片是一道源于拉丁美洲的传统菜肴，特别是在秘鲁和厄瓜多尔等国。这道美味的烹饪创作以生鱼为主料，浸泡在柑橘汁中，主要是青柠或柠檬，这种过程称为变性，可以有效地“烹饪”鱼肉。柑橘的酸度不仅改变了鱼肉的质地，还使其充满活力的风味，使得ceviche（生鱼片）成为一种清爽而辛辣的菜肴，非常适合温暖的天气。ceviche（生鱼片）的制作既是一门艺术，也是一门科学。鱼的选择至关重要；流行的选择包括鲷鱼、罗非鱼和海鲈鱼，因为它们的质地坚实，能很好地保持腌制时的状态。一旦选择了鱼，就将其切成小方块，与新鲜挤压的柑橘汁混合。这种混合物通常还会加入洋葱、香菜和辣椒等各种配料，为菜肴增添层次感和复杂性。ceviche（生鱼片）的美在于它的多样性；不同地区有自己的变化，融入当地的食材和香料，反映其烹饪遗产。除了美味外，ceviche（生鱼片）也是一种健康的选择。它低热量、高蛋白，成为健康意识强烈的人士的热门选择。新鲜食材的使用意味着ceviche（生鱼片）富含维生素和矿物质，尤其是来自柑橘水果和草药的营养。此外，这道菜通常配有红薯、玉米或鳄梨等配菜，互相补充风味并提供额外的营养。文化意义是ceviche（生鱼片）不可忽视的另一个方面。例如，在秘鲁，ceviche（生鱼片）不仅仅是一餐；它是国家自豪感和身份的象征。每年，秘鲁在6月28日庆祝全国ceviche（生鱼片）日，人们聚在一起享受这道心爱的菜肴。这一庆祝活动展示了ceviche（生鱼片）在秘鲁文化中的重要性，突显了它在家庭聚会、节日和烹饪传统中的作用。随着全球化不断影响饮食趋势，ceviche（生鱼片）在其起源地之外越来越受欢迎。如今，你可以在世界各地的餐厅菜单上找到ceviche（生鱼片），每位厨师都在经典食谱上做出独特的变化。这种对ceviche（生鱼片）的国际接受反映了新鲜、美味食物的普遍吸引力，它将人们聚集在一起。总之，ceviche（生鱼片）是一道非凡的菜肴，体现了新鲜食材、文化遗产和烹饪创造力的精髓。无论是在秘鲁的海滨餐厅还是在纽约市的时尚餐馆享用，ceviche（生鱼片）都提供了拉丁美洲传统的味道，既易于获取又令人兴奋。它的简单与复杂结合，使其成为食客们的最爱，确保ceviche（生鱼片）在未来几代人中继续让人愉悦。