Ceviche how long to marinate

The lime juice will not kill any type of parasites in fish; if at most, the juice will make the worms taste better. These days, however, many people prefer just the barest cooked outer layer and a raw interior. Note: Ceviche should always be prepared with the absolute freshest fish. It depends. As soon as the shrimp and lime juice mix together it starts to cook through a enzymatic process.

Two hours is fine, but beyond that the ceviche, while still good, becomes more of a pickled fish thing. Lime juice is acidic, which helps with keeping food fresh. Like lemon juice, it stays fine for months on end. When it comes to freshly squeezed lime juice, you should either use it or freeze within 2 to 3 days.

Next cut the tuna into cubes and also put into the jar. Once seafood is in the jar juice lemons and limes so the juice is equal parts and fills the jar.

Cover and place in fridge. 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.

Your imagination, or more realistically, your palate are the only things stopping you here. See, the heat in a pepper comes from capsaicin , a chemical that's mostly stored in the ribs and seeds. Some times I'll use sour orange juice along with some smoked paprika and chopped olives. For these days, a can of good Spanish octopus might find its way alongside my fish as well.

Other times, I prefer to take a Southeast Asian route, adding fish sauce, coconut milk, and perhaps a bit of chopped lemongrass, galangal, or makrut lime leaf. Or if my wife is around, I'll add some passionfruit juice and sub out the cilantro for another herb—perhaps chives or just sliced scallions my wife is one of the strange ones who can't stand cilantro.

If any of you've got some great flavoring ideas for ceviches, I'd love to hear them in the comments. Oh, also, if anyone can think of who Ringo'd be in the raw seafood band, I'm all ears. Check out the full recipe here! Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.

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