Ceviche
"Cooking" fish in lime juice milk. No heat.
Timing: 15 mins
Ceviche
"Cooking" fish in lime juice milk. No heat.
Timing: 15 mins
Key move
Use impeccably fresh firm fish, cut it evenly, and dress it with lime only long enough to turn the exterior opaque while the center stays tender. Ceviche is about timing and temperature control, not soaking the fish until it goes chalky.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/1)
Other (0/1)
My ceviche came out chalky and dry.
Ah, that happens when the fish sits in the lime juice a bit too long, past that 15-minute mark.
My ceviche tastes a little bitter.
That bitterness often comes from the pith, the white part of the lime peel.
Chef's Notes
Use the freshest fish possible. If unsure, ask your fishmonger for sushi-grade.
Don't over-marinate. Fish should be opaque but still tender, not chalky.
Serve immediately after marinating for the best texture and flavor.
Garnish with fresh cilantro, red onion, and a slice of aji amarillo for authentic flavor.
The Method
THE CUBE
Cut fish into uniform 1/2 inch cubes. Season with salt first.
Fish is cut into uniform 1/2 inch cubes and seasoned with salt.
THE MILK
Mix lime juice, Aji Amarillo, ginger, garlic, and cilantro stems.
Lime juice, Aji Amarillo, ginger, garlic, and cilantro stems are mixed together.
THE CURE
Time-sensitivePour marinade over fish. Add an ice cube.
Watch the color. After 5 minutes, the outside should be white, but the center slightly translucent (medium-rare).
THE ASSEMBLY
Toss with red onions and cilantro. Serve immediately with sweet potato and corn (to balance the acid).
Ceviche is tossed with red onions and cilantro and ready to serve.
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