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Uncovering the Flavors of South America: The Magic of Ceviche

A Dish Steeped in History

South American cuisine is a vibrant tapestry of flavors, and one dish that stands out is ceviche, a traditional Peruvian delight made from raw seafood marinated in citrus juice. While the idea of raw seafood may raise some eyebrows, ceviche is a culinary treasure worth exploring.

Origins of Ceviche

Food historians believe that ceviche originated with the Incas, who seasoned their fish with salt and chile peppers, “cooking” it in the juice of the tumbo fruit. Another theory suggests that Arabian immigrants introduced ceviche to Peru. Regardless of its roots, ceviche is now a beloved South American appetizer or main dish.

The Science Behind Ceviche

So, is ceviche cooked? Technically, no. But it’s not entirely raw either. The citric acid in the marinade triggers a chemical process called denaturation, which changes the proteins in the fish, making it firm and opaque, similar to cooking with heat.

Marinating Times

The marinating time depends on the type of fish and desired level of “doneness.” Fish can develop a firm exterior and raw interior in just a few minutes, while longer marinating times can result in a tougher texture. Flakier fish like flounder or scallops may only need 15 minutes, while denser fish like mahi mahi may require up to an hour.

Safety First

While citric acid denatures proteins, it doesn’t kill bacteria like heat does. Therefore, it’s crucial to use high-quality, disease-free fish. Pregnant or immunocompromised individuals should exercise caution or avoid ceviche altogether. Freezing fish to -4°F (-20°C) for 7 days or using a commercial freezer can kill parasites.

Serving Ceviche

Traditional Peruvian ceviche is often served with boiled potatoes, yams, and corn to balance the heat. Each country has its own variations, and you can experiment with different marinades, such as lime and grapefruit juice or lime and passion fruit pulp.

Get Inspired

Try these ceviche recipes to get started:

• Spicy Sriracha ceviche
• West African shrimp ceviche
• Ceviche tostadas
• Snapper ceviche with chiles and herbs
• Avocado shrimp ceviche
• Watermelon and citrus shrimp ceviche

The Bottom Line

When done correctly, ceviche is a fresh, complexly flavored dish that’s nothing to fear. With citrus juice doing the “cooking,” there’s no need to heat up the kitchen. Perfect for a summer dinner!