Making Ceviche At Home? Avoid These 5 Common Mistakes
HuffPost
Experts weigh in on the do’s and don'ts of preparing this iconic Peruvian dish.
Fresh, bright, acidic and spicy, ceviche is a Peruvian dish that’s perfect for summer. It consists of raw fish marinated in an acid, like lemon or lime juice, plus aromatic ingredients like chili peppers, onions and cilantro. While the texture of ceviche may feel like eating raw fish, the acid “cooks” the fish by denaturing its proteins. The longer it marinates, the more opaque and firm the fish will be. (It’ll never be the flaky texture of traditional cooked fish, though.) The dish is easy to prepare, but there are food safety risks you should be aware of if you decide to make it at home. We spoke with experts to learn the do’s and don’ts of making ceviche in your own kitchen, covering everything from bacteria to the art of squeezing fresh limes. Here are some of the most common mistakes people make, and how to avoid them.
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