Choose section to search
Type to search
Recipe Book
Diary
June 7, 2018
Let's make the tastiest ceviche!

South America was the first region that embraced ceviche. The Peruvian cuisine was the first one and it introduced it to the world. I don’t know how familiar you are with ceviche. Are you or is it the first time you hear about ceviche? Between us, more and more kitchens are adding it to their menus and are trying to teach us the secrets of a good, homemade ceviche. I am here to reveal those secrets to you! What do you need? Two simple things: A fresh fish and some sort citrus. The spices and aromas that you will use to accompany your ceviche also play an important role. Now that everything is in place, let’s see how to make it.

  • Choose the fish or seafood like you always do. If you don’t remember how, click here and here :-) It is very important for the fish to be VERY FRESH, since you’re going to eat it raw.
  • Using a very sharp knife (like the one used for the salmon tartare), cut the fish or seafood (after having removed the head, bones or shell) into very thin – almost transparent! – slices or even in cubes (if you want).
  • Marinade the slices in lie, orange or lemon juice. Lemon or lime are the ones used the most, but other citruses can be used, depending on which flavor you prefer. Instead of juice, you can use any other acidic element like vinegar. In that case, make sure to pick a soft vinegar which will not overpower the fish’s flavor and will not cook it more than you wish.
  • Let the fish (or the juice) marinate in the juice as much as they need in order to achieve the flavor you wish. The time depends on how thick you want the result to be, and also on the way with which you’ve cut the fish (if it’s in slices or cubes, how thin are they etc.). If the fish is thinly sliced, a few minutes of contact with the acid are enough. If the fish is in cubes, 15 minutes are enough the “transform” only the surface of the cube, while an hour later, the marinade will pass through to the center of the cube.

I have to say this: The fact that the structure of the proteins changes, does not mean that the meat is cooked like it would be over heat. What does that mean? If there are pathogens on the fish, they will not be destroyed with the lemon juice. For that reason, you must pick a super-extra fresh fish!!!

After reading all this, you might want to click here to see how you can make the tastiest, homemade bass ceviche!

comments powered by Disqus