Ceviche

Ceviche is a dish of raw fish or seafood cut into pieces and marinated in citrus juice, usually lime. The acid turns the flesh firm and opaque, so it looks cooked. It is mixed with red onion, chili, salt and cilantro (coriander in the UK) and served cold.

How to do it

1. Use very fresh, firm white fish such as sea bass, halibut or snapper. Tell the fishmonger you will eat it raw.
2. Cut it into 1.5 to 2 cm (½ to ¾ inch) cubes and keep it very cold.
3. Season the fish with salt first, then add freshly squeezed lime juice to just cover it.
4. Add thinly sliced red onion and chopped chili.
5. Marinate in the fridge. Peruvian style is fast, about 2 to 10 minutes, so the center stays raw. Many Mexican styles marinate for 20 to 30 minutes, until opaque all the way through.
6. Add cilantro, taste, and serve right away.

Why it works

Acid changes the shape of the proteins in the fish, the same thing heat does. This is called denaturation. The flesh turns white and firm. But acid does not kill bacteria or parasites the way cooking does. The fish is still raw.

Common mistakes

• Thinking lime juice makes fish safe. It does not. Start with fish that is safe to eat raw. Freezing fish first reduces the risk from parasites.
• Marinating for hours. The fish turns chalky and rubbery.
• Using bottled lime juice. It tastes flat and bitter.
• Letting it sit at room temperature. Keep it in the fridge until you serve it.

In recipes

The juice left in the bowl is called leche de tigre ("tiger's milk"). In Peru it is often drunk on its own. Ceviche is served with sweet potato, corn, or crisp tortillas. Crudo is a cousin: raw fish dressed with oil and acid just before eating, with no marinating time.

People who are pregnant, young children, older adults and anyone with a weak immune system should avoid raw fish.

Where it comes from

Ceviche is the national dish of Peru and is also common in Ecuador, Mexico and across Latin America.