Making ceviche seriously feels like a science experiment with super tasty outcomes. Before I got into home cooking, I would happily order and chow down ceviche at restaurants, having no real idea of how it was made. It wasn’t until I looked into making it myself that I realized what exactly goes into making this tummy, citrusy seafood dish.
acid, not heat
While cooking fish with heat is the typical way to eat this protein, you’ve probably heard of the practice of preparing and enjoying raw fish (sushi or sashimi, anyone?). It can be quite the delicacy, actually.
While ceviche is not cooked with heat, it’s kind of an in-between of cooked and raw fish. The fish is soaked in a concoction of lime juice and salt, in which the acid from the lime changes the structure of the proteins within the fish. In this sense, the fish is effectively “cooked” in the acid as it would be with heat.
safety in ceviche
If you’re still feeling squeamish about this method of cooking fish, just make sure you’re practicing safe seafood cooking. Ceviche isn’t going to work without the acid, so make sure you have plenty of fresh lime (or lemon) juice and that the fish sits in it for at LEAST 3 hours.
It’s also safest to use the freshest fish possible, so try to make the ceviche the same day you buy the fish. Don’t leave the fish sitting out on the counter before using it, and if you do have to let it sit for some time, keep it in the fridge over a platter of ice.
As long as you follow the steps and the safe cooking tips, you will be perfectly fine, I swear! Don’t let the lack of heat deter you from such a wonderful, yummy dish. See the full recipe below along with some ideas on other types of fish you can modify with. I hope you enjoy!
⟶ the recipe
sea bass & rhubarb ceviche
ingredients
1 pound skinned sea bass fillets
½ cup fresh lime juice
1 teaspoon salt
1 cup rhubarb, diced
½ red onion, diced
1 jalapeño, seeded and minced
1 tablespoon chopped cilantro
Prep time
30 minutes
Cook time
4 hours
Total time
4 hours 30 minutes
4 servings
instructions
Wash sea bass fillets (and thaw if frozen). Cut sea bass into 1-inch cubes and place in a medium bowl.
Add lime juice and salt, and mix until salt is dissolved and the sea bass is completely covered by the liquid.
Cover and refrigerate sea bass for at least 4 hours or until the fish turns completely opaque.
Combine rhubarb, red onion, and jalapeño in a serving bowl. Add the fish using a slotted spoon, so the liquid drains.
Toss fish and vegetables until mixed, and stir in the cilantro before serving.
⟶ recipe notes
- Don’t fear the fact that we aren’t cooking the fish. Using an acidic mixture like we do here with the lime and salt, the fish cures while soaking in it. This method essentially “cooks” the fish and kills off any bacteria and parasites, making it completely safe to eat!
⟶ modifications
- Sometimes what fish you use really depends on what you find fresh at the grocery store or seafood market. While I used sea bass here (which tends to be available at my local Whole Foods), you can also try halibut, red snapper, or another firm-fleshed ocean fish
⟶ store it
- Refrigerate ceviche in a tightly sealed container for up to 2 days
