August 1, 2016
Ceviche must be one of the easiest dishes invented. It's been made for thousands of years and you can understand why. There are not many dishes that provide such a rich reward from such a small investment of time and effort.
A classic Latin American recipe, ceviche uses the acid of the citrus to 'cook' the fish. While the acid has a similar effect on the proteins in the flesh, it does not raise the temperature to kill bacteria - so use only the freshest fish you can find and make this the day you buy it.
You can cure the fish for as little as 10-15 minutes or as long as a couple of hours. Around 30 minutes seems to be a good place to start - once it reaches a texture you like, pouring off the juice will reduce the speed of the reaction significantly.
If you don't tell people that it is ceviche, they will often have no idea that the fish is in fact 'raw' and has never seen any heat. For the same reason, it will taste clean and lack the distinct 'fishy' characteristic associated with cooking it.
You can optionally add coconut cream and mango for a Polynesian style, or add tomato, prawns and chili for a Mexican flavour.