Ceviche - what is it, recipes. Ceviche is the perfect dish for a fish ceviche holiday.

Step 1: Making citrus juice.

If you manage to get a real Peruvian lemon - small, green, bitter and sour - you will be very lucky. And so you can perfectly do with lime and ordinary lemons. An orange would be a good addition. Approximately 2.5 cups of juice are needed for the amount of fillet indicated in the recipe. The number of citrus fruits is approximate, it all depends on the size and juiciness, it is better to buy a little more - they will not be lost anyway. Squeeze juice from citrus fruits with a manual or electric juicer. Pour the prepared juice into a suitable container.

Step 2: Prepare and marinate the fish.

Fish for ceviche must be perfectly fresh. Well, if you are lucky enough to live on the coast of the sea or ocean, then you can get the freshest fish that swam in the morning. It is best to use white sea fish, but for most often the best option is salmon or salmon.

Fish on ceviche is cut in different ways. Each of them has its supporters. Some people like pieces as thin as tissue paper, others like cubes as small as corn kernels. I prefer thicker slices - about 3-4 cm long and 3-4 mm thick. Still, I want to feel the taste of fish.
Put the chopped fish fillet in a suitable dish, pour in citrus juice, cover with cling film on top and leave to marinate at room temperature. The ideal time to marinate fish is relative. Regarding the thickness of the pieces and the type of fish. Under the influence of citrus acid, the same processes occur with fish proteins as during heat treatment. Roughly speaking, the fish fillet is slowly "boiled" in citrus juice, but without heating. Usually 1.5 - 2 hours is enough and the fillet will be ready for further use. Some leave the fish to marinate for 4-5 hours or overnight.

Step 3: Prepare other ingredients.

By the end of the process of marinating the fish fillet, it is necessary to prepare other ingredients for the ceviche. Here you can give freedom to imagination and taste. The main rule is that everything should be well combined. The easiest way is to go the traditional route and use jalapeno chili peppers, onions, and cilantro.
The sharpness of the jalapeno pepper is "stored" in the membranes and grains, if you remove them, only the aroma of the jalapeno will remain and you will not look like a fire-breathing dragon, and pepper can be added at least dozens.
Onions are best taken red, their juiciness and mild taste - this is exactly what you need for ceviche. Those who do not like cilantro can replace it with green onions, not for taste, but for beauty.
Cut the jalapeno into small cubes, the onion into thin half rings, just finely chop the cilantro.

Step 4: Serve the ceviche.

Drain most of the marinade from the fish, add the chopped onions, jalapenos and cilantro, mix gently. Divide the ceviche into bowls and serve.
Bon appetit!

Ceviche can be prepared from any fish and seafood. Oily fish can also be used, but be prepared for the ceviche to look like you've added a bit of oil and taste too.

In ceviche, you can add sliced oranges, red peppers, fresh tomatoes, olives, mangoes ... this list can be continued for a very long time. Experiment and you will find your perfect taste.

Acquaintance with ceviche often ends in embarrassment, similar to what happened to the hero of the movie "What Men Talk About", who asked the waiter what a crouton is. We decided to break that awkward pause that occurs at the mention of this dish and find out what is hidden behind the word "ceviche". Moreover, the autumn time is known for the abundance of fish festivals that start in South America to move to Europe a little later. Of course, in each country, traditional fish treats are different. And since ceviche gives you the opportunity to experiment with the ingredients, picking them up to your taste, this dish deserves the title of "Recipe of the Day".

In the menu of European restaurants, the dish moved from South America. Under the exotic name - ceviche - there is only fish cooked in a special way. Oddly enough, but in the history of the emergence of ceviche, Michelin chefs were left out of work: the dish was invented by Peruvian fishermen, who, going out to sea, did not have the opportunity to make a fire and cook the fish properly, so they watered the fresh catch with lime juice.

In the homeland of ceviche in Peru, any chef can cook it. Special skills are not required for this, but you also need to be able to fill the fish with lime correctly. Over the years of “training”, chef Gaston Acurio has deduced his formula for the perfect ceviche. If you follow the chef's advice, then even at home, ceviche turns out no worse than in a Peruvian restaurant.

The basic rule of ceviche is freshness and naturalness. Stocks from the freezer and all kinds of substitutes are best saved for another occasion. Ceviche on the menu of Gasta Acurio involves only fresh fish and freshly squeezed lime juice. Moreover, it is imperative to squeeze the juice of the fruit with your hands, since special devices can create too much pressure and release bitterness from the core. Since the dish is made from raw fish, ceviche should be served immediately.

Ceviche Recipe by Chef Gaston Acurio

Marinade "Tiger's Milk" (leche de tigre):
Lime juice - 2/3 cup
Garlic - 2 cloves
Chopped cilantro leaves - 1 tablespoon
Chile jalapeno - half
Red onion - half
Salt

Ceviche:
1 small sweet potato
Chile jalapeno - half
Corn on the cob
Flounder or halibut weighing about 0.5 kg.
Red onion - 1 piece
Salt

Remove seeds from jalapeno and cut lengthwise. Crush the garlic. Chop the onion. Put lime juice, garlic, cilantro and pepper together with 4 ice cubes in a blender and puree until smooth. Add the onion and fold again quickly. Place a sieve in a bowl and strain the mixture through it. Salt, cover and refrigerate.

Boil potatoes. Boil corn in boiling water for about 3 minutes, remove, let cool and gut. Slice the potatoes lengthwise and use a melon baller to make balls and place them in a separate bowl.

Grate the remaining half of the chilli. Put the grated chili, diced 2.5 cm fish, half-ringed onion (2/3 of the onion), 4 ice cubes and pour in the marinade into a bowl. Mix everything well and leave to marinate for 2 minutes. Remove ice. Divide fish, corn and potatoes among small plates. Drizzle tiger milk over ceviche, add remaining onion and sprinkle with chopped cilantro.

Ceviche is not a dish for a wide range of consumers, since only a true gourmet or just a lover of good exotic cuisine can appreciate fish cooked according to a traditional Peruvian recipe.

Ceviche is pieces of fish or seafood marinated in citrus juice and traditionally served with sweet potatoes, corn and tortillas. This delicate appetizer perfectly refreshes and prepares the taste buds for the upcoming meal.

How to cook ceviche?

Many people are unjustifiably afraid of ceviche and do not cook it just because they are afraid to eat raw fish. Such a judgment about this dish is absolutely unjustified, because the acid that denatures proteins in seafood acts on the latter by analogy with heat treatment, so that in fact seafood is served already cooked. However, nevertheless, pay close attention to the quality and freshness of seafood, give preference only to those that have not been pre-frozen.

When all the products are selected, the matter remains small, because even the most inexperienced hostess can cook ceviche, and the result will always be excellent.

Salmon ceviche

Salmon ceviche is a classic. If you have not had to try this exotic appetizer before, then we advise you to start with this variety of it.

Ingredients:

salmon - 800 g;
salt - 2-3 tbsp. spoons;
grapefruit - 1 pc.;
grapefruit juice - 50 ml;
lime - 1 pc. (and about 50 ml of juice from it);
green chili pepper - 1 pc.;
sugar - to taste;
Tabasco sauce - a couple of drops;
parsley - ¼ bunch.

Cooking

We cover the salmon with salt and leave it in the refrigerator for 10-15 minutes, after placing the fillet in a plastic container. While the fish is marinating, we prepare the dressing: we clean the grapefruit from the skin, films and white pulp, leaving only juicy slices, which then need to be chopped. Put the grapefruit pieces in a bowl along with lime zest, add juice and add sugar to taste (but not more than 2 tablespoons). Well, what Latin American dish can do without a sharp "zest"? Add chopped chili to the sauce (be sure to remove the seeds and membranes!) And a little Tabasco. The main thing is not to overdo it with spiciness, so as not to drown out the taste of the fish itself.

When the marinade is ready, the fish can be taken out and cleaned of salt, cut into thick plates and seasoned with our mixture and a tiny pinch of salt. The dish is ready, it remains only to serve it and decorate with chopped parsley.

Salmon ceviche

Ingredients:

salmon - 700 g;
lime - 1 pc.;
shallots - 1 pc.;
green onions - 1/3 bunch;
apple - 1 pc.;
red onion - 1 pc.;
mustard oil - 1 tbsp. spoon;
salt - to taste.

For sauce:

cream - 2 tbsp.;
horseradish - 60 g;
lemon - 1 pc.;
orange - 1 pc.;
salt - to taste.

Cooking

Sprinkle pieces of salmon with salt and let it soak in, as soon as this happens - add lime juice and wait until the fish starts to turn white. While the protein is denaturing, prepare a quick sauce: grate horseradish and boil in cream, let the mixture cool, add citrus juice, a little salt and beat in a mixer until the consistency of sour cream.

We spread the pickled fish on a large flat dish, decorate with the thinnest slices of apples, chopped herbs and onions, pour over a little oil and at the end put a good spoonful of creamy sauce right in the center of the dish.

According to a similar recipe, ceviche can be prepared with trout, sea bass, perch or tuna.

Quick Shrimp Ceviche Salad

Ingredients:

Cooking

We clean the shrimp, cut into cubes and pour citrus juice, leave to marinate in the refrigerator for 1 hour. We cut the vegetables into cubes and mix, season with spices and olive oil, add chopped coriander and put in a serving glass on top of a layer of shrimps. Serve salad with tortilla chips. Bon appetit!

It is always interesting to get acquainted with the gastronomic delights of other countries, so today's excursion is dedicated to Peruvian cuisine. Agree, few were lucky enough to visit this stunning extravagant republic. The cuisine of the country was born for many centuries under the influence of two cultures: Andean and Spanish.

Moreover, each climatic part of the republic has its own traditions and original recipes. For example, in the south they prefer to cook seafood, vegetables, rice and meat delicacies. In special honor was and remains such a dish as ceviche. The recipe for a marinated fish treat with the addition of various ingredients has spread far beyond Peru.

Elite restaurants offer guests their own variations of its preparation from red and white fish. The recipe is not difficult. At home, you can create ceviche from the available ingredients and surprise guests with culinary talent.

Salmon and seafood ceviche

So, let's welcome the national treat of Peruvian cuisine. The presented recipe is a classic of the genre. Incoming components are sold in any supermarket, most importantly, carefully monitor their freshness and expiration dates so as not to get poisoned. We will need:

salmon fillet - 400 g;
peeled and boiled shrimp - 300 g;
fresh tomatoes - 150 g;
sea scallops - 300 g;
lemon or lime - 10 pcs.;
two oranges and grapefruit;
one mango;
chilli;
red onion;
a teaspoon of salt, sugar and black pepper.

Technological process

Prepare the fish: peel the skin, remove the bones. cut into medium pieces or slices, spread in a deep cup. Blanch the tomatoes in boiling water, remove the skin, cut into rings, send to the salmon. In the same container we put boiled shrimp (it is advisable to choose a small size).

Scallops should be cut into several pieces, shifted to the rest of the products. Finely chop the peeled mango, chop the chili - add to the fish fillet. Sprinkle with the indicated spices. Rinse eight lemons, cut in half and squeeze the juice into a bowl. Stir, cover with cling film and send to marinate in the refrigerator for three hours.

After a while, add slices of grapefruit, orange and two lemons to salmon and seafood ceviche (after removing the skin and film from citrus fruits). Decorate with shrimps, dill stalks and serve. An exquisite treat will amaze you with its flavor bouquet, bright color palette and piquancy. Try it and you won't be disappointed!

Salmon ceviche

The second option is a little simpler, it uses fewer products. The essence of cooking remains the same - the fish is not subjected to heat treatment. As a rule, for this dish, a whole salmon carcass is taken, which is cut up independently: gills, scales and large bones are removed. Of course, it is not easy to clean the fish, but believe me, the effort expended is worth it. A set of ingredients:

kilogram of fresh salmon;
three ;
three limes;
two heads of onions (red variety);
chili pod (you can not add);
a bunch of cilantro;
salt.

Instruction

You can choose any fish for ceviche. The recipe does not dictate strict rules, which greatly facilitates cooking. A little tip: buy a fresh carcass, because the frozen one will be watery, and the fillet will be too soft. After cutting the pulp, cut into small cubes. Add dressing from lime juice and one orange, disassemble the rest into slices and put in a container.

In order for the salmon fillet to marinate well, place it in the refrigerator for 2-3 hours. The acidity of citrus fruits will add zest to the fish and make the flesh soft pink. It remains to prepare the remaining products. We put on gloves to cut the chili, otherwise the skin will burn. Chop the red onion in half rings, finely chop the cilantro. We shift the vegetables to the marinated red fish fillet, leave for another 40 minutes. Dish "Ceviche" can be served in portions, garnished with a slice of lemon and a sprig of cilantro.

From tuna and scallops

We offer to prepare a cold appetizer from a healthy and tasty product - tuna. It is impossible to resist the tender, elastic and juicy meat of this fish. Perfectly harmonizes with boiled potatoes and rice Peruvian ceviche. The recipe includes the following set of products:

frozen tuna fillet - 500 g;
take scallops in a similar amount;
juice of three lemons;
zest of one lime;
the pulp of three oranges;
red plum - 4 pcs.;
three heads of red onion;
seven rings of chili pepper;
two cloves of garlic;
a bunch of parsley and feather green onions;
salt to taste;
olive oil - 50 ml.

Walkthrough

Cut the thawed scallops and tuna into small pieces, transfer to a glass dish, pour over lemon juice (squeeze), grate the lime zest, season with salt. Let it brew for half an hour. Put orange pulp, plum halves, chili, chopped onions, chopped garlic into marinated seafood.

Crumble parsley with green onions, drizzle with olive oil. Leave for 10 minutes. Ceviche of tuna and scallops will captivate with delicious taste. Serve with white wine, gherkins and Mexican chips.

Cooking from fish platter

For the attention of the hostesses, we offer a universal way of making ceviche. The composition of the dish includes:

fish platter of salmon and salmon - 300 g;
lime - 8 pcs.;
lemon - 7 pcs.;
two pods of red hot pepper;
onions - three heads;
dill, cilantro;
salt - 30 g.

Cooking method

We gut the fish, remove the gills, skin, scales and bones. Cut into thin slices. Fill with saline solution: per liter of water - 30 grams of salt. Marinate for five minutes, drain the liquid. We mix lemon and lime juice, add hot pepper and fill the fillet with the resulting mixture, put the chopped greens. We rearrange the fish ceviche in the refrigerator for five hours. The original appetizer will not leave anyone indifferent.

and pineapple

Finally, we describe an unusual recipe from marine reptiles. Required components:

mussels without shells - kilogram;
fresh pineapple or a can of canned;
a glass of celery;
two limes;
fresh tomatoes - 2 pcs.;
onion head;
half a glass of filtered water;
salt, pepper to taste.

Sequencing

Peeled mussels should be cut into several pieces. Fill with water, add. Manually squeeze the juice from the lime, add diced pineapple, chopped onion. Put finely chopped celery and blanched tomatoes in a saucepan. You can add cilantro if you like. Leave to marinate for 1-1.5 hours.

Spread ceviche on green lettuce leaves (the recipe is so good that the dish is sure to surprise even demanding gourmets) and serve

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The national dishes of Latin America are an amazing, sometimes explosive mixture of traditions, gastronomic discoveries and recipes that have been around for several centuries. These include ceviche - a cold appetizer of fish, shellfish, crustaceans, served with corn or sweet potato. Ceviche harmoniously combines the aroma of fresh seafood and light sourness of citrus marinade. Its main advantages are simplicity and speed of preparation, unique taste, the ability to show imagination when choosing ingredients and dressings.

What is ceviche

The birthplace of ceviche is the legendary Inca Republic - the coastal part of Peru. The original dish is made with fresh raw fish, lime juice, cilantro, onion, and chili peppers, but variations of the recipe can be found in Mexico, Colombia, and other Latin American countries. Pieces of seafood are not fried, but pickled, which allows you to maintain a delicate, delicate taste and eliminates the risk of preparing a “rubber” snack. They are laid out on a plate along with marinade and chopped vegetables or served on tortillas - small crispy tortillas made from cornmeal.

How to cook ceviche

The preparation of ceviche begins with a marinade, which gives raw seafood a piquancy. Lemon and lime juice is mixed with salt and pepper. The fillet is cut into small identical cubes or thin slices, poured with juice and left to marinate. Onion, chili and greens are chopped, seasoned, formed into a slide on a serving dish. Pieces of fish are laid out on top, after marinating they will slightly change color and become lighter. They can be tossed with vegetables or left as an even top layer for a more festive, dressy serving, drizzled with the remaining juice.

ceviche recipe

The classic recipe does not require special skills and a lot of time - fish in lime juice is marinated in just 15 minutes, so you can experiment with ingredients and marinade. Guests accustomed to the traditional variation of appetizers will be pleasantly surprised by the ceviche of shrimp, perch, mussels, trout, squid, scallops, dorado. As a "pillow" for seafood, sweet potatoes, corn, green apples, avocados, citrus fruits, onions, almost any fruit and vegetable are used. The dressing is supplemented with olive oil with garlic, a mixture of cream with horseradish, tomato paste, ketchup.

Salmon ceviche

Time: 1 hour 45 minutes.
Servings: 2 persons.
Calorie content of the dish: 330 kcal per 100 g.
Purpose: snack.
Cuisine: Peruvian.
Difficulty: medium.

The secret to flavorful, melt-in-your-mouth salmon ceviche lies in the sweet and sour citrus-based marinade. It is advisable to use the most juicy, ripe fruits - they contribute to protein denaturation, but do not add bitterness. The dish is not designed to be stored in the refrigerator, so it is prepared immediately before serving, taking into account the time it takes to marinate. Chives or chives can be replaced with red. It is recommended to pre-marinate onions or red onions in water with sugar and vinegar to eliminate the crunch and make the taste delicate.

Ingredients:

salmon fillet - 175 g;
avocado - 0.5 pcs.;
lime - 0.5 pcs.;
lemon - 0.5 pcs.;
orange - 1 pc.;
chives - 2 feathers;
honey - 1 tsp;
ground red pepper - 2 g;
mayonnaise - 2 tbsp. l.;
salt - a pinch.

Cooking method:

Wash orange, lemon and lime, cut in half. Squeeze out the juice.
Cut the fillet into cubes, transfer to a deep bowl. Salt.
Pour the fish with freshly squeezed citrus juice, put in the refrigerator for 45 minutes.
Cut avocado into thin slices, add chopped chives.
Remove the fillet from the refrigerator, drain the liquid into a saucepan.
Add pepper, honey and mayonnaise to the marinade. Beat with a whisk or fork until foamy.
Combine fish with onions, avocados.
Drizzle ceviche with sauce and serve.

From salmon

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 120 kcal per 100 g.
Purpose: snack.
Cuisine: Peruvian.
Difficulty: easy.

A quick recipe for salmon ceviche is the best solution for a “guests on the doorstep” situation and a non-banal alternative to cold cuts, salads, sandwiches. Exotic notes come from a combination of a Norwegian delicacy, hot chili, lime and fleshy, sweetish tomato. Salmon is used fresh, not lightly salted. The fillet is cut into slices about 0.5 cm thick - so the fish marinates quickly, will not be too salty and will allow you to feel all the facets of the taste of Atlantic or lake salmon.

Ingredients:

salmon - 200 g;
rye bread - 100 g;
olive oil - 30 ml;
chili pepper - 1 pc.;
Bulgarian pepper - 1 pc.;
lime - 1 pc.;
tomato - 1 pc.;
shallots - 1 pc.;
parsley - a bunch;
salt - a pinch.

Cooking method:

Cut salmon into thin slices. Salt.
Wash the lime, squeeze out the juice.
Shallots, de-seeded chili peppers, chop parsley. Add juice, olive oil.
Mix the fish with the marinade, refrigerate for a few minutes.
Bulgarian pepper cut into strips, tomatoes - slices.
Dry the bread in the oven or in a pan with a non-stick coating.
Put the fish on the vegetables along with the dressing from the marinade, serve with crispy slices of rye bread.

With shrimps

Time: 6 hours.
Number of servings: 6 persons.
Calorie content of the dish: 80 kcal per 100 g.
Purpose: snack.
Cuisine: Ecuadorian.
Difficulty: medium.

In the process of preparing ceviche with shrimp, "tiger milk" is released - seafood juice mixed with lime and lemon juice. This version of the dish is offered in Ecuador, served in small bowls or tall glass glasses, served with fried bananas. Onions should be soft, not spicy, so pickled separately. It can be cut into half rings, but preferably with feathers. The sweet and sour sauce should cover the finished dish completely so that the shrimp are marinated evenly. Ketchup can be replaced with tomato paste diluted with water.

Ingredients:

tiger shrimp - 1 kg;
chili pepper - 2 pcs.;
lime - 2 pcs.;
oranges - 6 pcs.;
lemon - 0.5 pcs.;
ketchup - 200 g;
onions - 3 pcs.;
salt - 3 tbsp. l.;
sugar - 1 tsp;
vegetable oil - 2 tbsp. l.;
cilantro - 2 bunches.

Cooking method:

Cut the onion, season with a tablespoon of freshly squeezed lemon juice.
Add sugar, leave for half an hour.
Peel the tiger prawns, keeping the shells. Pour into a pot of boiling water, bring to a boil. When the seafood turns red, remove from the stove. Drain water into a separate bowl.
Drain the shrimp in a colander and rinse with cold water. Clear from the shell, black vein.
Pour the shells with water from under the shrimp, boil for 5 minutes. Strain the liquid - it will become the basis of the sauce. Add lime and orange juice, pepper, ketchup, oil, salt.
Mix shrimp with onion, sauce, chopped cilantro.
Place in refrigerator for several hours. Serve with dressing.

Recipe with dorado

Time: 20 minutes.
Servings: 2 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack.
Cuisine: Peruvian.
Difficulty: easy.

A ceviche dish with golden spar or dorado is prepared in just 20 minutes. If desired, coriander, cumin, fennel, thyme, and other spices can be added to the marinade. The yolks and vegetable oil must be pre-cooled - so the sauce does not exfoliate, it acquires a uniform texture, a glossy sheen. Spread the ingredients preferably in layers, without mixing. Ceviche is a snack in which the presence of bones is unacceptable. When preparing the fillet, it is necessary to remove the scales, the insides of the fish. Work should begin with a neat longitudinal section from the side of the upper fin.

Ingredients:

dorado fillet - 500 g;
eggs - 4 pcs.;
orange juice - 250 ml;
grapefruit juice - 250 ml;
lemon juice - 1 tbsp. l.;
cherry tomatoes - 50 g;
avocado - 1 pc.;
cucumber - 1 pc.;
vegetable oil - 150 ml;
olive oil - 20 ml;
dill - 30 g;
cilantro - 30 g;
ginger - to taste;
chili pepper - 1 pc.;
salt - a pinch.

Cooking method:

Cut the dorado fillet into small pieces.
Ginger clean, grate.
Chop cilantro.
Mix orange and grapefruit juice. Add chili, ginger, olive oil, salt.
Season the fish with marinade, put in the refrigerator for 10 minutes.
Separate the yolks from the whites. In an immersion blender, combine chilled yolks, vegetable oil, dill.
Randomly chop cherry tomatoes, avocado, peeled cucumber. Fill with lemon juice.
Put vegetables, fish, herbs on a serving dish. Drizzle with egg sauce.

How to apply

Competent modern serving is no less important than the taste, color and aroma of the finished dish. It is better to give an extra 5-10 minutes of presentation than to treat loved ones with something ordinary, boring, unappetizing. The plate matters a lot. You should refuse deep soup bowls - the appetizer will “drown” in such dishes and will look like a salad. The dressing can be served separately in a gravy boat, but it is not recommended to drain the entire marinade, otherwise the seafood will come out dry.

Creative or classic design of ceviche is appropriate both at a dinner in a close family circle and at a gala event:

Ceviche is traditionally served on flat dishes for cold appetizers or pasta plates - "hats" with wide brim. Small portions can be offered to guests as an aperitif, presented in bowls, glasses.
A dish decorated with a culinary ring looks elegant. It is placed in the center of the serving plate, seafood is laid out inside, trying not to press down the tender pieces. After lightly tamping the seasoned snack, the ring is carefully removed so as not to damage the delicate snack.
An interesting and convenient solution for a buffet table is ceviche in wide glass goblets without a pattern. In this case, vegetables, fish, marinade should be laid out in layers to emphasize the combination of pale pink fillet, snow-white onions, herbs and red chili peppers.
If you already know about ceviche - what it is, you need to remember how to serve it. Fresh, well-washed greens contrast effectively with marinated red fish. An ideal option for decorating a festive dish is a sprig of tarragon, cilantro, dill, microgreen.
A win-win addition to fish ceviche is citrus fruits. Slices of orange or grapefruit are pre-filtered, removing membranes and seeds with a sharp knife. They are cut into cubes or served whole.

cooking secrets

There are many secrets of cooking one of the most popular dishes of Latin American cuisine, but the main thing was and remains the obligatory observance of three conditions - fresh fish, good marinade, high-quality cuts. Only in this case, the snack will acquire the desired texture, uniformity, color. Simple recommendations, techniques and culinary tricks will make the process of preparing ingredients as simple, understandable and creative as possible, and ceviche will be fantastically tasty:

The fish will be marinated evenly if cut into equal cubes no more than 1 cm thick. Cutting too finely will turn the appetizer into gruel - every piece is felt in a properly prepared ceviche.
Lime for marinade must be pressed only by hand. It will give out more juice if you use a fork, pre-roll the whole fruit on the table with light pressure, or heat it in the microwave for 30 seconds. Juice extracted with a juicer may absorb the smell and taste of metal or plastic.
Ceviche is not cooked, so you should not use frozen fish. With repeated defrosting and subsequent freezing, the useful properties, texture, and taste of the product are lost. Difficulties can arise in determining how long raw fillets have been stored in the freezer.
Some cooks use a "double" marinade. First, the fish is poured with saline for about half an hour (at the rate of 3-4 tablespoons of salt per 500 ml of water). The liquid is drained, the fillets are dried with a paper towel and seasoned with lime and lemon juice. This technique is not recommended for fine cutting, otherwise the taste of the main ingredient will be interrupted.