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Ceviche is essentially a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It’s one of those dishes that seems to make folks nervous due to the omission of heat to ‘cook’ the raw seafood ingredients.

What is really happening is that the acetic acid in the lime kills bacteria and coagulates proteins that actually cook the product. This is a method has been utilized for centuries in South America to render potentially hazardous seafood safe as well as to create delicious dishes.

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