How to Make Ceviche Without Ruining It

0 Comments 10:05 pm


Hispanic food

You might have the best ceviche recipe in the world, but without careful attention, it could come out horrifyingly atrocious, which would be a real tragedy considering how delicious ceviche is. Here are a few tips you can use to avert such a disaster.

Use Fresh Fish.

The fresher the fish, the better the ceviche. Although it’s not always possible to get something caught that day, always get the freshest meat you possibly can. It should smell like the ocean, and the flesh should look glossy and iridescent. It shouldn’t stink, nor look opaque.

Once you’ve bought your fresh fish, you need to make sure it stays that way when you get home. Put it over ice and store it in the refrigerator until you’re ready to make your ceviche later that day. If you’re working with a rather large piece of meat, cut in half as your work, and keep the other bit over ice.

Don’t Over “Cook” It…

Ceviche is “cooked” using citric acid. Chefs leave the fish marinating in lemon and lemon juice, and come back some time later to “cooked” fish. The trouble is that many people tend to let their fish over cook, letting it marinate for too long. Most chefs recommend letting fish marinate for about 10 to 20 minutes, or at least until the meat turns an opaque color. Anything over an hour is too much.

… But Don’t Under Cook It, Either.

That being said, it’s also possible to under cook ceviche, too. Taking it out too early, before the meat has properly cured, will leave your fish raw. Let it soak. Once it’s had time to properly marinate, then you can take it out.

If you know of any recetas de ceviche — or even just some yummy dinner ideas — feel free to share in the comments.

Leave a Reply

Follow by Email