If you’ve had the chance to travel to Central and South America you’ve probably had the chance to try ceviche. To make ceviche (the national dish of Peru) pieces of diced or sliced fish are marinated and “cooked” in an acidic solution—usually lime lemon or orange juice mixed with fresh spicy vegetables. The result is fish that is opaque and firm on the outside and tender and more or less raw (or crudo) on the inside. The flavor is deliciously fresh and spicy and essentially like raw fish—and it still is.
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Peruvian Ceviche: Everything You Need to Know About Peru's Most Important Raw Fish Dish
In a flavorful chemical reaction that occurs during marinating the proteins in the fish are denatured—just as they are when exposed to heat. And because marine proteins are generally lighter and more tender than terrestrial proteins they are more susceptible to these methods. Most fish cook about 20 degrees less than red meat so a citrus bath is enough to add a touch of color to these raw cubes.
It’s worth noting that since the fish is briefly marinated and not actually cooked there may be harmful pathogens and foodborne bacteria present. So for safety’s sake it’s best to use the highest quality fish possible when making ceviche just as you would when making other raw fish dishes like sushi.
While you can find flavorful variations of ceviche when traveling in Latin American countries like Mexico luckily you can also make the dish at home. When creating your own flavorful and colorful ceviche dish choose a species of ocean fish such as snapper sea bass mahi mahi or halibut. Seafood such as shrimp scallops or octopus are also excellent and are commonly used in ceviche. Whatever fish you choose just make sure it is high quality fresh and eaten soon after you get home.
