Tips for Ceviche

Ceviche is synonymous with Peru and, although preparing it is quite easy, there are some common mistakes that could ruin this dish. We give you some tips and advice so that this delight with punche turns out perfect. Take note.

1. NOT FROZEN

One of the most common mistakes when preparing this duck is using fish that have been frozen for hours or days, like those usually sold in supermarkets. The fish used has to be fresh, that is the key to a great ceviche. Furthermore, it is recommended not to put it in the refrigerator. If you have no other option, place it at the bottom of the device.

Don't buy the first fish you see, it might not be fresh enough. When buying a fish you should make sure that the eye is shiny and not sunken. Likewise, the color of the gills should be bright red and the scales shiny.

2. WHEN YOU PRESS TOO MUCH

Do you use a manual juicer when preparing a ceviche? Do not do it. Squeeze the lemon with your hand, trying not to press too much on the skin to prevent this fruit from releasing its resin and thus causing the dish to have a bitter taste.

3. THE RIGHT TIME

Meat should not be cooked for hours in lemon. If so, it will remain “like a cork”. Add the salt first, then the onion and then the chili. Lastly, add the lemon juice and stir carefully for about a minute. Serves instantly.

4. TASTE IS IN SIMPLICITY There

is no reason to add exotic or rare ingredients; the true and tasty ceviche only has fish, onion, salt, chili, cilantro and lemon.

5. STORAGE PROHIBITED

Never save a ceviche to consume it later. This is totally prohibited. Ceviche is a dish that should be consumed immediately.