8 Tips for Perfect Ceviche from Peruvian Chef

Unless you’re a sushi fan, eating raw fish might sound unappealing. If so, you probably haven’t tried ceviche. Despite being a raw fish dish, ceviche, which originated in Peru, isn’t truly raw. The acid in the marinade chemically “cooks” the fish, making it firm and white without heat.

So, how do you achieve this reaction? Do you need a specific marinade or a certain marinating time? Is citrus juice a must, or can vinegar work too? And what type of fish is best?

To find answers, we spoke with Victoriano Lopez, executive chef at La Mar, a high-end Peruvian restaurant in San Francisco. Lopez prepares ceviche frequently, offering six different types, including a veggie option. We knew he could answer our ceviche questions.

White fish like snapper, halibut, and cod are common for ceviche. Shellfish like shrimp or scallops, and even squid or octopus, can also be used. At La Mar, local halibut is a favorite, but Lopez also uses sea bass and daily catches. “All fresh fish is good for ceviche, including tuna,” Lopez says.

Regardless of the type, the fish must be high-quality and very fresh. Lopez uses seafood caught the same day to ensure it’s safe and tasty.

Freshly caught fish can be stored for ceviche. Lopez advises having your vendor cut the fillets perfectly. At home, wrap the fish tightly in clean paper towels and store it in the fridge. This keeps it fresh for two to three days.

Citrus juice is crucial for ceviche. The acid alters the fish proteins, similar to cooking with heat. While lime is traditional, Lopez says grapefruit and even passionfruit work well. However, passionfruit should not be mixed with lime juice due to its strong sourness. Blending citrus varieties can enhance the flavor, similar to using different vinegars in a salad dressing.

The key to great ceviche is the marinade. Lopez says marinating very fresh fish for five to 10 minutes is sufficient. Marinating for hours, as was done in the past, can cause the fish to lose its flavor and texture.

Cutting the fish into one-inch cubes ensures the marinade can penetrate without soaking it completely. Use a very sharp knife for even cuts.

When it comes to serving ceviche, avoid metal bowls as the acid can react with the metal, giving a bad taste. Use nonreactive bowls made from ceramic or glass. Also, keep the bowls cold for the best taste. You can marinate, chill, and serve the ceviche in the same bowl to keep it cold.

Ceviche is often served with accompaniments. In Peru, traditional garnishes include sweet potatoes, choclo (large-kerneled corn), and cancha (toasted corn). These can be mixed into the ceviche for added texture and flavor.

Finally, to enjoy ceviche like a true Peruvian, eat it with a spoon. This allows you to savor the leche de tigre (tiger’s milk) marinade along with the fish and garnishes.

So, choose your fish, prepare your marinade, and enjoy your ceviche!

Re-reported from the article originally published inTastingTable.