Ceviche is a delicious Latin American dish made by marinating raw fish or seafood in citrus juice. The acid from the citrus juice “cooks” the fish without heat, resulting in a refreshing, tart dish. Determining how long to marinate ceviche depends on a few factors.
What is Ceviche?
Ceviche originated in Peru and is popular throughout Latin America. It consists of fresh, raw fish or seafood that is marinated in citrus juice, most commonly lime or lemon juice. Onions, chilies, cilantro, tomatoes and other ingredients are also commonly added for flavor. The citric acid from the juice causes the proteins in the seafood to denature, appearing to “cook” it without heat. This results in fish that is opaque and firm like cooked fish, with a bright, tangy flavor.
Why Marinate Ceviche?
Marinating the fish is a vital step when making ceviche. The citric acid from the juice not only cures and firms up the fish, but also adds bold, refreshing flavor. In addition to transforming the texture and taste, marinating in an acidic liquid helps kill any bacteria present on the raw seafood. This makes it safe to eat the fish without traditional cooking. The marinating time depends on the thickness and type of seafood used.
Marinating Time for Different Seafood
Here are some general guidelines for marinating times for various types of seafood commonly used in ceviche:
Fish Fillets
- Tilapia, flounder, snapper – 1 to 1 1/2 hours
- Salmon, tuna, halibut – 2 to 3 hours
Shrimp
- Smaller shrimp – 30 minutes to 1 hour
- Larger shrimp or prawns – 1 to 2 hours
Scallops
- 30 minutes to 1 hour
Clams, Mussels, Oysters
- 1 to 2 hours
Calamari (Squid)
- 1 to 2 hours
Crab and Lobster
- 2 to 3 hours
Tips for Marinating
- Cut fish and seafood into smaller, uniform pieces to ensure even marinating.
- Use fresh, high-quality seafood for best flavor and texture.
- Chill all ingredients before marinating.
- Stir or turn seafood occasionally while marinating.
- Add any vegetables or garnishes after seafood is marinated.
Testing for Doneness
The seafood should turn from translucent raw to opaque and firm when properly marinated. To test, take a piece out of the marinade and cut or flake it open – properly “cooked” fish will be white throughout. If still translucent in the center, continue marinating. Fish should feel firm yet still tender, not mushy.
Serving Ceviche
Once marinated, ceviche is ready to serve! It is commonly served chilled, in small portions in cups, on tostadas or with tortilla chips. The marinade transforms from the marinating liquid into a bold sauce. Ceviche is ready to eat right away, and is best when fresh. Leftovers should be stored in the refrigerator and eaten within a day.
Conclusion
For delicious ceviche, allow enough marinating time for the seafood to cure and absorb the bright, citrusy flavors. Thinner fillets and smaller pieces require less time than thick steaks or large shrimp. When in doubt, marinate for longer until the fish is opaque and firm. With the right marinating time, ceviche is a light, refreshing meal that’s perfect for warmer weather and makes a sophisticated appetizer. Adjust the marinating time as needed to achieve your ideal texture and flavor.