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Ceviche: Cooked by Citrus

Prepare for tangy flavor with Groupon’s examination of how ceviche is made.

In sushi, the colors and flavors of tuna, yellowtail, and halibut shine naturally and boast a tender yet chewy texture. In grilled dishes, the fish becomes flaky. Ceviche, a beloved Peruvian seafood preparation, strikes a middle ground without the use of either freezing (which is what makes raw sushi safe to eat) or heat. Instead, citric acid induces some of the same chemical changes as cooking. In Peruvian cevicherias, chefs season the country’s natural bounty of saltwater fish with sharply acidic fresh fruit such as lemons, limes, and oranges. Their acid breaks down the molecular structure of the proteins in the fish, in a process called denaturation. As the proteins unravel, the fish becomes firm and opaque while remaining cool, making it an ideal dish to eat during the middle of a hot day or a stressful job interview. The unique texture thrives alongside slices of avocado or seared slivers of aji amarillo, a small, fire-hued pepper found only in Peru.

The marinating process is much like salting, which causes a similar breakdown in protein structure, but ceviche is generally ready to eat much sooner, typically after just 45 minutes. The “cooking” action is most noticeable on the outside of the fish, and thicker pieces may remain truly raw inside. Accordingly, although the acids zap bacteria, ceviche should still be made with seafood that is extremely fresh or has been frozen in an extremely cold freezer or a far corner of outer space. Shellfish, octopus, or squid are frequently also added, although these are generally cooked before they hit the marinade.