{"id":7402,"date":"2022-03-14T08:30:32","date_gmt":"2022-03-14T14:30:32","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7402"},"modified":"2023-01-23T11:16:50","modified_gmt":"2023-01-23T18:16:50","slug":"spicy-latin-american-ceviche-2","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/03\/14\/spicy-latin-american-ceviche-2\/","title":{"rendered":"Spicy Latin American Ceviche"},"content":{"rendered":"

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Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is \u201ccooked\u201d without heat. Whoa, you say, isn\u2019t ceviche just a fancy way to make sushi or sashimi? How can you cook without heat?<\/p>\n

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Photo Credit: Pixabay via Pexels.com<\/figcaption><\/figure>\n

No, ceviche is not raw seafood. Let me explain using the example of fish, which consists mostly of protein fibers that resemble coiled springs. When heat is applied, starting at about 130 degrees F., the bonds holding these fibers in place begin to relax\u2013that is called denaturing\u2013and then the protein fibers straighten out and link together (coagulation). The fish is thus cooked. However, this process can be caused by more that just heat. Air drying, a very old culinary practice, has the same effect, and so does acidity. So the citric acid in limes, lemons, grapefruit, and oranges has precisely the same effect on the protein in fish and other seafood that heat does.<\/p>\n

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Photo by Any Lane from Pexels <\/a><\/figcaption><\/figure>\n

One major difference, however, is that citric acid will not kill any parasites in the fish like heat will. Fortunately, most fish are parasite-free, as any sushi chef will tell you. So the rule of thumb is: if you are comfortable eating sushi or sashimi, go ahead and try ceviche. If you are not, don\u2019t. When in doubt, freeze the fish according to the following guidelines:<\/p>\n