Ceviche (raw fish marinated in an acid) is an easy, no-cook summer meal. If you’ve ever thought about making ceviche at home but felt intimidated by the challenges of working with raw fish, we’ve got some tips to get you started.
Choosing the Freshest Fish
Good ceviche starts with the freshest seafood possible. Look for fish with a firm flesh, un-clouded eyes, and bright red gills. You can store your fish on ice in your refrigerator until you’re ready to use it but be sure to make your ceviche the same day you purchase the fish.
Preparing the Fish
Once you have the fish, be sure to remove the bloodline (the bright red line running along the length of the fillet); otherwise the ceviche will have a strong, fishy flavor. Then, cut the fish into uniformly-sized pieces so that each piece will marinate evenly.
Prep the Vegetables
Be sure to dice the vegetables evenly as well; smaller pieces will soften more quickly in the marinade.
Combine the Ingredients
Combine the fish with any ingredients that need to be marinated (like onions or peppers) and add the acidic component (usually lemon or lime juice) before storing the fish in your refrigerator. When the fish becomes firm and opaque and the vegetables have softened very slightly, add delicate ingredients like avocado or cilantro, season with salt, and serve.
Looking for some ceviche recipes to get you started? Click here.
Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.