SAEDNEWS: The word “ceviche” refers both to the name of a type of food and to the method used to prepare it. In different countries of South and Central America, ceviche is prepared in various ways, and in some countries it is pronounced “cebiche.”
According to Saednews, Ceviche is a popular dish in Latin America made by marinating raw fish and seafood in acidic liquids such as citrus juices, along with onions, chili peppers, and aromatic herbs like coriander (cilantro). This article explains everything you need to know about it.
To prepare ceviche, sliced raw fish, shellfish, and shrimp are soaked and flavored in citrus juices such as orange, lemon, or bitter orange. The acid in citrus changes the appearance and texture of seafood proteins.
Fish and other seafood proteins are made of long chains of amino acids. When soaked in citrus juice, these chains break and form new bonds with neighboring proteins, creating desirable changes in the food. This process is called denaturation, which is also completed through heat during cooking.
In fact, soaking seafood in acidic liquids helps preserve freshness, enhances flavor and aroma, and gives the texture a firmer feel.
Another effect of protein denaturation is the release of water from the food. The natural liquid inside the fish comes out and mixes with citrus juice, forming a flavorful liquid.
Ceviche is especially popular across Latin America, and different countries prepare it in various ways:
Peru uses local sea bass (Seabass). The fish is marinated in lime juice and mixed with onions and chili peppers. It is usually served with sweet potato and cooked corn.
Ecuador version is mainly made with shrimp. The shrimp is marinated in tomato sauce, lemon juice, bitter orange juice, and salt, and served with roasted corn (similar to popcorn).
Mexico ceviche is made with a variety of seafood such as dolphinfish, tilapia, sea bass, shrimp, clams, and snapper. The seafood is marinated in lime juice, tomato, onion, cilantro, tomatillo, avocado, olives, and cucumber. It is commonly served with tortilla chips.
500 g fish fillet (cleaned and sliced)
250 ml lemon juice (plus extra for serving)
1 red onion (sliced into rings)
1 handful green olives (seedless, chopped)
2–3 hot green chilies (finely chopped)
2–3 tomatoes
1–2 tsp extra virgin olive oil
A small amount of sugar
Salt to taste
Place the fish in a large bowl and soak it in lemon juice and chopped onion. The lemon juice should completely cover the fish. Cover the bowl and refrigerate for 1.5 hours.
After 90 minutes, remove the fish from the lemon juice and place it in another container. Then top it with olives, chili peppers, tomatoes, cilantro, and olive oil. Finally, season with salt and a little sugar.
Ceviche can be prepared 1–2 hours before serving and kept in the refrigerator. It is often served with tortilla chips.
Traditionally, in Latin America, ceviche is prepared by simply marinating seafood in acidic liquids without heat. This method preserves the natural texture and color of the ingredients.
However, from a food safety perspective, this raw preparation may carry risks. It may lead to bacterial infections such as Salmonella. There is also a risk of parasitic contamination.
Because raw fish is not commonly consumed in many diets, especially in some cultures, a safer approach is recommended: after marinating the fish in citrus and other ingredients, it can be cooked for 20–30 minutes in an oven or over heat before consumption.
Can leftover ceviche be stored in the refrigerator or freezer?
Soaking fish in citrus juice does not kill all bacteria. If the fish is not cooked with heat, leftovers should not be stored for later consumption because bacteria can multiply and spoil the food.
Additionally, the acid in citrus continues the denaturation process over time, so after a few hours the texture, color, and taste of the fish will deteriorate.
Ceviche is a flavorful Latin American seafood dish made by marinating raw fish in citrus juice and spices. While delicious and culturally significant, it requires careful handling due to food safety concerns. Cooking it lightly after marination is recommended for safer consumption.
