Ceviche is easily one of the most yummy dinner ideas around, but making it can be a little bit tricky, even if you’ve done it a few times before. Here are a few tips to help you make the best ceviche of all time.
Try Using Different Combinations of Citrus Juice.
Most people make ceviche with lemon or lime juice, since these two fruits have the most acidic of citric acids. The juice is used to “cook” the meat, or essentially let the citric acid burn it until it’s less than raw. However, that doesn’t mean you can’t add other citrus juices to it, so why not throw in some fresh grapefruit or orange juice, too? Just be sure to add half a cup’s worth of juice for every one pound of fish.
Stop Over-Marinating the Fish.
While many ceviche recipes recommend letting the fish soak in the juice overnight, this can actually cause it to overcook, and makes the meat sort of mushy and unpalatable. While different fish take different amounts of time to cook in the lime juice, most chefs typically serve their ceviche after letting it soak for 10 to 20 minutes. If you’re nervous about it, just keep an eye on the meat, and serve it once the fish has turned opaque.
Keep ‘Em Separated.
Ceviche isn’t only made with fish and juice — it also calls for a smattering of delicious, fresh veggies, too. While each recipe is different in what sort of vegetables it recommends adding, it’s always best to keep them separated from the fish until it’s ready to serve. This way, the vegetables won’t accidentally turn to mush with the fish, and the colors won’t bleed together. Basically, it ensure that your ceviche will be as fresh as possible.
These tips will help you make the most scrumptious, delicious, amazing ceviche this side of the rio grande. If you have any other tips or easy recipes (or as they say in Mexico, recetas fáciles), feel free to share them in the comments!
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