Talk:Ceviche

List of Ceviches?

I've been considering making a list similar to the List of hamburgers, but focusing on the different styles of Ceviche across the Americas. It seems like it would be a good way to highlight the differences between the different regional styles, without cluttering up this page with that extra material. Any thoughts? Obsidian Soul, Beeblebrox? Best.--MarshalN20 ^✉🕊 02:39, 17 January 2017 (UTC)

That sounds reasonable to me, it is clear there are a lot of variations. Hot dog variations may also be of some interest as an example. Beeblebrox (talk) 02:41, 17 January 2017 (UTC)

I don't really know much about American ceviches. Regarding my expansion, note that the Philippine and Chamorro "ceviches" are technically not the same dishes as the Latin American ceviches and do not have the same origins. Unlike the Latin American variants, they require a little discussion on their backgrounds with the main discussion on separate articles. They are not individual dishes, but rather a cooking technique and thus can vary between dishes that are almost identical to the Latin American ceviches to dishes which bear no resemblance to them (and there are just as many variations within them as there are in Latin American ceviches).

If you're also planning to include them, the scope would get a bit wonky. Chamorro chicken kelaguen (kelaguen mannok) for example, does not use seafood and is not raw. If the criteria is just "raw seafood + acid" (since that is what "ceviche" refers to in the Americas), those would get excluded. Regardless, when kelaguen uses fish or seafood, it is almost identical to Latin American ceviches that it's anglicized as "ceviche".

Lastly, a list similar to the hamburger or hotdog styles would not work, IMO. Even among true Latin American ceviches, "variants" are usually just (sometimes minor) regional differences in ingredients, side dishes, and preparation, and most don't have unique names. Maybe a better idea is to subdivide the "variants" section by country instead of generalized regions. Although that as well would increase the clutter. I dunno, I like it as is, I think. I like articles with less sections, but that's just my preference. -- OBSIDIAN†SOUL 03:20, 17 January 2017 (UTC)

P.S. If it's a separate article on purely Latin American ceviches, I think it might work. Though again, I think you'd need to divide it by region/country rather than names.-- OBSIDIAN†SOUL 03:26, 17 January 2017 (UTC)

Yeah, articles with less sections are often better (certainly more readable). I'll follow your advice on the region/country divisions. I will post a link here of the list when I come around to making it.--MarshalN20 ^✉🕊 04:07, 17 January 2017 (UTC)

(edit conflict)Idon't think it's necessary that each variant have it's own name, just documentation that it exists, so the regional variations format would probably be best.

As far as variations in the U.S. ... I'm not entirely sure there are many regional variations, except possibly in which fish are used. (Alaskan halibut makes an excellent ceviche by the way) From what I have seen we take a very American approach to it, using whatever sounds good and not necessarily adhering to one specific variation. More research may be needed, there are areas with larger immigrant populations that may have their own adaptations on variations from their ancestral lands. Beeblebrox (talk) 04:12, 17 January 2017 (UTC)

I'm sure we'll learn of even more variations once other contributors add to the list.--MarshalN20 ^✉🕊 04:32, 17 January 2017 (UTC)