6 Things You Should Know About Ceviche
Ceviche, the national dish of Peru, is synonymous with summer cooking. From its acidic marinade to the preferred fish and seafood to use, and the common mistakes to avoid, discover this delicacy of raw fish “cooked” in lime juice.
1. Where does it come from?
Consumed for over 2,000 years, ceviche originated in Peru. The pre-Columbian people prepared it with a fermented juice marinade, which was then replaced with lime juice, introduced by the Spanish at the start of the 16th century.
Many Latin-American countries have adopted ceviche, which was recognized as an Intangible Cultural Heritage by UNESCO in 2023. Today, there are many variations of this versatile dish.
2. What is “cooking with acid”?
The active ingredient in ceviche, the one that “changes everything” so to speak, is lime juice. Pour it over the diced or cubed fish, ensuring everything is well coated. This acidic marinade works by denaturing the proteins in the fish. This chemical cooking through acidity has the effect of firming its texture while the translucent flesh becomes opaque. Having not been exposed to heat, the fish technically remains raw.
3. Which citrus is best for the marinade?
Lime juice is used in many traditional recipes, but lemon and orange juices are also used in certain versions. Grapefruit juice is also popular.
4. What are the main ingredients in a ceviche?
Along with lime juice and fresh white fish, Peruvian ceviche also includes red onion, hot pepper and cilantro. In Mexico, it’s made with avocado and tomato, and coastal areas in the south prepare it with coconut milk.
Other popular sides:
- grilled corn
- sweet potato
- green salad
- corn tortillas and chips
- rice
- fried plantains
5. Which are the ideal fish types?
In Peru, this emblematic dish uses grouper or sea bass, two lean fish with firm flesh. Sea bream and halibut are also solid choices, as is tilapia for its affordability and accessibility. Cod, snapper, as well as salmon and tuna are a few other options. Whichever you choose, ensure that your fish is very fresh and that it’s never been thawed.
Fishmonger Advice
At IGA, our fishmongers are here to help guide you in your selection of tartare-quality fish available in their department. These fish–like salmon, tuna and tilapia–have a freshness that’s beyond reproach, perfect when enjoyed raw. Don’t hesitate to go directly to the counter and ask for more information.
6. How about seafood?
Scallops can be eaten raw, but they need to be very fresh and trimmed. As for shrimp, they need to be pre-cooked in boiling salted water for 2 or 3 minutes, or until they’ve turned pink. You can also use Nordic shrimp. And it’s best to avoid grey (uncooked) shrimp.
3 Mistakes to Avoid When Making Ceviche
1- Marinating the Ingredients for Too Long
Fish and seafood can develop a rubbery texture if marinated for longer than the suggested time. This varies depending on the type of fish or whether it’s seafood. Some recipes may recommend serving the ceviche immediately given that it’s very fresh; others may have a wait time from 20 minutes to 1 hour.
2- Using a Metal Container
Metal containers should be avoided, as the acidity of the lime juice reacts with this material, which can alter the taste of the ceviche. It’s best to prepare your marinated fish mixture in a glass or ceramic bowl.
3- Eating the raw fish over 24 hours after purchase
A few basic guidelines include refrigerating your fish as soon as you get home and preparing it the same day. For other tips on eating raw fish and to learn more about tartare-quality varieties, read this article: Tartare-grade fish