Catch it or buy it, then cook it immediately. If you've absolutely got to hold it, you might think that tossing it in the refrigerator is good enough. Think again. So how do you keep it even cooler? With ice. Here's what you do: Line a shallow plastic tray or a plate with a couple of frozen ice packs or a layer of ice cubes, then place a layer of plastic wrap directly over them to cover.
Lay your fish straight onto the plastic in a thin, even layer be gentle! Store this whole get up on the bottom shelf of your fridge, right at the back.
This should keep your fish down to at least 32 degrees. Ultra fresh fish can be kept like this for up to two or three days, but any longer is pushing it. I like to keep my fish on ice the same way while working with it, placing the tray with the ice packs directly on my counter.
That way, your fish will stay cold even at room temperature for several hours. There are a few theories as to how to cut fish for ceviche. Some like to cut it into paper thin slices, others into corn-kernel sized nuggets. I prefer my slices slightly thicker. One of the joys of really great ceviche is the contrast between the exterior and the center of the fish. You want a well-cooked exterior layer, but plenty of rare to medium-rare meat in the center.
Consider each slice of fish to be like a little steak. Quarter-inch slices are just about perfect for me—any thinner and they cook too fast, any thicker, and the outer layers get completely overcooked before they've cooked deep enough.
But what exactly is the ideal marinating time? I decided to find out, marinating slices of fish everywhere from one minute and up to two hours. The photo above shows slices of fish marinated in straight lime juice pH of about 2.
From left to right, we've got:. So as you can see, ceviche has got a pretty limited lifespan. Anywhere from the 5 minute to 30 minutes range is in edible-to-great territory. Below that is fine if you're into the slipperier texture of sashimi, but you don't want to go for any longer, lest your fish turn dry and chalky. There are, of course, those who prefer their fish this way, sometimes even letting their fish marinate overnight.
I can accept that, about as much as I can accept those who prefer to have their meat cooked well-done. Just don't do it to my fish. I've been to restaurants that do this, though one would assume that in those situations it's more about ease of storage and expedience of service than the ultimate in taste. There's not all that much reason for having this photo in here, other than the fact that it illustrates just how much like cooking with heat the "cooking" with acid in a marinade is really doing.
Just like cooking a steak over a high flame, the cooked zone slowly works its way into the fish. I like my steaks medium to medium-rare, and I feel the same way about my ceviche—the core should still be translucent. Here's where the fun begins. Add lime juice to your favorite sauce. Lime juice can give an old sauce recipe new dimension. Try adding 1 or 2 teaspoons 5 to 10 milliliters of lime juice to a standard barbecue or marinara sauce.
Stir the lime juice in and warm the sauce so that the flavors can blend. Create a lime juice dressing. A simple vinaigrette dressing combines olive oil and vinegar in a ratio of 3 to 1. For an exotic twist, you can skip the vinegar and add lime juice in the same proportions. Mix in a little honey to cut the sourness of the lime juice, or add some cilantro, ginger, and salt to enhance the flavor. You can use this dressing over cold cooked pasta, loose leaf salads, and cucumber salads.
Make a guacamole dip. Authentic guacamole tends to use lime juice, since the flavor of the avocado pulp is enhanced by the tanginess of lime. Other ingredients, like cilantro, salt, and garlic, are added in and blended together to create a slightly chunky dip. Only if you leave it for too long. After that, it could turn the fish tough. Yes No. Not Helpful 0 Helpful 2. Include your email address to get a message when this question is answered.
Select limes with a light to medium green color. Dark green limes tend to be overripe, while yellow-green limes usually are not ripe enough. Hard limes and mushy limes should both be avoided, as well. Instead, look for semi-firm limes with a little "give" or "bounce" to the skin. Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published.
Only marinate foods in a glass or plastic container. The acid will react with metal, releasing harmful chemicals into your food and leaving behind a bad taste. Helpful 5 Not Helpful 2. Keep your food in the refrigerator as it marinates. Allowing meat to sit out on the counter at room temperature will make it easier for bacteria to multiply, improving your odds of getting some type of food poisoning.
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About This Article Co-authors: 6. You Might Also Like How to. Featured Articles How to. The process of denaturation — soaking the fish in citrus juice for ceviche — changes the flesh of the fish from raw to firm and opaque, as if the fish has been cooked with heat. Seafood ceviche is incredibly simple to make and requires no actual cooking! There are a few different fish or shellfish to choose from in order to make the best ceviche.
However, no matter which fish you choose, make sure you pick a fresh, saltwater fish with firm, translucent flesh. Make sure you are flexible when selecting fish at the market. The fish you have your heart set on, or the recipe calls for, may not be the freshest.
Always select the better looking, fresher fish! Classic ceviche makes a perfect appetizer for parties or a healthy, light meal! However, ceviche will keep stored in an air-tight container in the refrigerator for up to two days. Pro-tip: If you are wanting to store leftover ceviche, drain the lime juice from the prepared ceviche before storing to prevent the fish from overcooking.
While fresh fish ceviche can be kept in the refrigerator, it will not freeze well! Fish ceviche is considered a healthy dish since it is mainly made up of lean, protein-packed fish , nutrient-dense vegetables and citrus juice. This ceviche recipe is low in carbs, calories and unhealthy fats, yet high in protein, antioxidants, fatty acids and nutrients.
The precise number of calories in fresh seafood ceviche will depend upon the exact ingredients used. This ceviche recipe has approximately calories per serving. Anyway you serve it, I can guarantee this dish will be well loved and devoured! Throw a party for your taste buds and make this easy fresh Ceviche!
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The recipe worked well — thank you. I used frozen flounder fillets and scallops, defrosted overnight in the fridge. I always just use whatever is freshest at the market.
With that said, I believe the fish in the photo is Chilean sea bass. I love the addition of fresh mint with the cilantro! The fresh herb combo really brightens up the ceviche! Hi there, really love the recipe and thanks for posting.
Thanks again! And, you are not a troll at all! That is a complete typo on my part, so thank you so very much for catching it and pointing that out! If you ever catch a grammatical mistake or typo, please feel free to point it out! Had to use frozen shrimp and fish but it turned out fantastic. I piled high on tostados as recommended. Thank you for helping me shake things up a bit.
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