Ceviche is the perfect dish for a light summer meal that doesn’t require any cooking so there is no extra heat. To make the perfect ceviche, you need to follow some cooking rules closely so it will turn out delicious and perfect.
1. Use Fresh Fish
Sometimes it isn’t possible to get freshly got fish in your local market. When this happens, you need to buy the freshest fish possible your market has on its shelves. The fresher the fish, the more it will smell like the ocean. If it smells bad, it isn’t fresh. The fish should look glossy and iridescent. It should not look opaque.
2. Keep the Fish Cold
Obviously if you aren’t going to use it right away, you should keep the fish cold. As soon as you get home, put the fish over ice and put it in your refrigerator. This will keep the fish fresh and tasting better for the ceviche. You should try to make the ceviche the same day you buy the fish and if you are using a large fillet, work with half and keep half over the ice in the fridge.
3. Remove the Fish’s Bloodline
Before you do anything else to the fish, like start cutting it for the ceviche, you need to remove the bloodline of the fish. The bloodline is the dark red portion of the fish. If you don’t remove this part, your ceviche will have a very fishy flavor.
4. Remove Skin and Bones
When you are preparing your fish, don’t forget to remove the skin and any pinbones. The last thing you want to bite into is a bone or fish skin.
5. Cut Everything Evenly
Not only is it easier to eat when everything is roughly the same size in your ceviche, but it also will marinate better. When everything is cut evenly, it will be marinated evenly.
When you are marinating your ceviche, it is important you get your timing right. If you over marinate your ceviche (anything over an hour), you run the risk of your fish falling apart. If you don’t marinate it long enough, your fish will still appear to be raw in your ceviche.
7. Acid to Fish Ratio
When you are making ceviche, it is important to have enough acid because it is what “cooks” the fish. You can use lime or lemon juice for your dish. It is recommended to use ½ cup of juice per 1 pound of fish.
8. Don’t Combine Ingredients Too Early
If you mix the fish and the vegetables too early, you run the risk of everything getting mushy and colors bleeding into each other. For good taste and good presentation, it is suggested that you wait to mix all of your ingredients only when you are ready to serve your ceviche.
Ceviche is wonderful dish that is light and refreshing for the hotter months and anytime during the year you don’t feel like turning your appliances on.