What is Ceviche?
The acid from the limes and lemons changes the structure of the proteins in the fish, essentially “cooking” the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Ceviche Safety Tips
Ceviche isn’t cooked in the true sense (cooking involves heat, and this isn’t heated). After sitting in the acid from the citrus juice—a process called denaturation—the proteins in the fish change in the same as they would if cooked in heat. However, this preparation won’t kill bacteria as heat will, so follow these ceviche food safety tips carefully.
Always use the freshest fish possible.Make the ceviche the same day you purchase the fish.Until you make the ceviche, store your fish in the refrigerator on ice in a container with a tight lid. If the ice melts, change it out for fresh ice.Bottled lemon and lime juice are safe to use for ceviche. The acids in them will “cook” the fish. However, we don’t recommend using bottled juice because this simple recipe’s success comes from the freshness of the ingredients. Bottled citrus simply doesn’t compare to freshly squeezed lemons and limes.
How To Store Ceviche
Refrigerate ceviche leftovers immediately in a container with a tightly fitting lid for 1 to 2 days, at most. Discard if it begins to smell “fishy” or develops any other odd odors.
More Light Seafood Recipes to Try!
Shrimp Cocktail Frutti di Mare Seafood Salad Seafood Paella Easy Fish Tacos Fish Taco Salad Bowl
Cilantro Avocado Tortillas or tortilla chips
During the marinating process, the fish will change from pinkish grey and translucent to whiter in color and opaque.
