Seafood Technique: Making Ceviche with Safe Citrus Ratios

Notes

The science behind ceviche lies in the citric acid's ability to denature proteins, essentially 'cooking' the seafood without heat. However, this method does not kill all bacteria, making it crucial to use sushi-grade seafood and adhere to safe citrus ratios. A common mistake is under-marinating, which leaves seafood raw, or over-marinating, leading to a mushy texture. To avoid this, check the seafood after 2 hours and adjust time accordingly. Always keep the dish refrigerated when not in use. For make-ahead, prepare the citrus and vegetables separately and combine just before serving to maintain texture. Leftovers, if any, should be consumed within 24 hours.

Steps

1. 1 Select sushi-grade, fresh seafood such as shrimp, scallops, or fish.
2. 2 Cut the seafood into small, uniform pieces to ensure even marination.
3. 3 In a bowl, combine freshly squeezed lime and lemon juice, ensuring the citrus covers the seafood. Use a ratio of 1 part seafood to 2 parts citrus juice for safety and flavor.
4. 4 Let the seafood marinate in the refrigerator for 2-4 hours, checking for opacity and firmness.
5. 5 While marinating, finely dice red onion and mince fresh cilantro for garnish.
6. 6 After marinating, drain excess citrus juice and transfer seafood to a serving dish.
7. 7 Gently fold in diced onions, cilantro, and diced chili peppers to taste.
8. 8 Season with salt and pepper to taste, and add a splash of citrus juice before serving.
9. 9 Chill until ready to serve, ensuring the dish stays below 40°F to prevent bacterial growth.