Raw, uncooked food sounds scary to many. How so? Not cooked at all, not fried… I don’t know, I’m not used to eating raw food.
Really? How about cured sausage? Salted bacon? How about whipped egg white meringue pies? Like egg yolk cream. A large number of even very traditional dishes are not heat-treated and are still very popular, because simply eaters do not even think that they are raw.
Food safety is a completely different issue and should be taken into account every time you prepare and serve food. Wash the eggs before beating. Clean cutting boards and knives. Especially if you are cutting chicken. But that’s a topic for another article.
Fish that has been frozen and thawed is safe to eat uncooked, so all fish that is caught industrially and sold in grocery stores has been flash-frozen to very low temperatures while still on the fishing vessel.
Other trade is prohibited by EU and US food safety regulations.
If you plan to eat raw fish directly from the fishermen, it is also a good idea to freeze it beforehand. The guidelines state that when refrigerated at -35℃ and below, fish is safe to eat after 15 hours. If frozen in a normal freezer, at -20 ℃, you will have to wait 7 days.
That’s why fish ceviche I usually buy in a store. Any fresh white, lean, marine fish is fine. It is also possible and delicious to make ceviche from uncooked shrimp.
Ceviche
Ingredients
- 200 g of white, marine, lean fish fillet without bones, suitable for corvina, halibut, halibut, leaner dorada
- 1 pc green lemon
- 1 pc shallot
- 0.5 pcs cucumber without seeds and peel
- 0.5 pcs paprika if you have it, use multiple colors
- 0.5 pcs mango or other exotic sweet, firm fruit
- salt, hot pepper
Manufacturing
- Cut the fish into cubes
- Grate the lime peel, squeeze the juice
- Pour lime juice over the fish, add the peel, finely chopped scallions, salt, add hot pepper, add a few coriander leaves, and leave in the refrigerator to marinate for a few minutes.
- Finely chop fruits and vegetables like salsa.
- Mix with fish. Add salt if necessary. Leave for another 10 minutes. marinate in the refrigerator.
- Serve with white bread.
Ceviche
Ingredients
- 200 g white, marine, lean fish fillets without bones are suitable for corvina, halibut, wolffish, leaner dorada
- 1 green lemon
- 1 shallot
- 0,5 cucumber without seeds and peel
- 0,5 paprika if you have it, use several colors
- 0,5 mango or other exotic sweet fruit with firm consistency
- salt, hot pepper
- Coriander leaves
- White bread for serving
Instructions
- Cut the fish into cubes
- Grate the lime peel, squeeze the juice
- Pour lime juice over the fish, add the peel, finely chopped scallions, salt, add hot pepper, add a few coriander leaves, and leave in the refrigerator to marinate for a few minutes.
- Finely chop fruits and vegetables like salsa.
- Mix with fish. Add salt if necessary. Leave for another 10 minutes. marinate in the refrigerator.
- Serve with white bread.
