master-cooks | Does Citrus Juice Really Cook The Fish In Ceviche?

Ceviche is a popular dish in Latin American cuisine, traditionally made with raw fish marinated in citrus juices, primarily lime or lemon. The process of marinating the fish in these acidic juices is often referred to as "cooking," but it differs significantly from thermal cooking methods. The acid in the citrus juice causes a chemical reaction known as denaturation, where the proteins in the fish unfold and change structure. This process gives the fish an appearance and texture similar to that of being cooked with heat, as the flesh becomes firmer and opaque. However, unlike heat, which kills bacteria and parasites, the acidic environment may not be as effective at eliminating all harmful microorganisms. Thus, it is crucial to start with high-quality, fresh fish to minimize the risk of foodborne illness. Additionally, the choice of citrus and the duration of marination can impact the flavor and texture of the ceviche, allowing for variations in taste and culinary style. While citrus juice does alter the fish in a way that mimics cooking, it is important to recognize that it does not achieve the same safety levels as traditional cooking methods.

Time is of the essence

Although ceviche relies on citrus ingredients to "cook" the fish, it’s important not to simply mix everything together and forget about it. Just as you wouldn’t leave seafood baking or frying indefinitely, you should treat citrus in a similarly time-sensitive manner. Once the citrus interacts with the seafood, "the fish starts to cook right away, and the longer it remains in the marinade, the more it cooks," explains Shelke. While this doesn’t lead to overcooking in the conventional sense, it’s crucial to monitor how long your fish marinates.

Citrus-based marinades can unintentionally make your salmon mushy, and prolonged exposure to citrus can negatively affect other types of seafood as well. For ceviche, timing is essential. Shelke advises that "marinating for more than 20 to 30 minutes can result in rubbery fish," so it’s best to marinate your seafood just before serving. The exact timing can vary based on the type of fish you use or if you opt for another seafood like shrimp. Generally, around 20 minutes is a good guideline to "cook" your ceviche while maintaining its texture, although some may choose to marinate their seafood for up to 45 minutes (again, depending on the fish) to reduce the chewiness of raw fish. Regardless of your method, if you have fresh seafood, you’re in for a delicious taste of Peru.

Does Citrus Juice Really Cook The Fish In Ceviche?

Time is of the essence

Recommended

Next up