Three Tricks You Need When Making Ceviche

With a blistering weather fast approaching, it’s a good idea to plan on having some cooler dinners, and what could be better than ceviche? There are tons of different recetas de comidas you can use to make this dish, since it’s so versatile, but there are certain key tricks these ceviche recipes often leave out. Here are a few you can use to make your dish more delicious, and fight off the hot weather!

Timing Is Everything.

The key to making a really great ceviche is how long the fish marinates in the citrus juice. On the one hand, you can’t let it soak for too long, otherwise the meat will begin to break down, and the texture will be ruined. On the other hand, it’ll taste too raw if you don’t let your ceviche marinate long enough. Soak your ceviche for about 10 or 20 minutes, until it’s opaque.

Try Other Citrus Juices.

In order to make ceviche, you need to use half a cup of lime or lemon juice for every one pound of fish, but that doesn’t mean you can’t also use other citrus juices, too. To add more flavor to your ceviche, try adding fresh orange and grapefruit juice to your marinade.

Wait to Add Other Ingredients.

One of the most common mistakes people make when preparing this dish is adding everything together all at once. It’s best to actually just let the fish marinate on its own, until it’s ready, and then add everything else. You could add more veggies like onions, and peppers to the marinade to mellow them out, that’s fine, but if you plan to use leafy vegetables, wait. They’ll get all soggy and wilted if you let them soak. Instead, add them just before you serve it.

If you have any other tips or tricks to make this awesome dish, feel free to share in the comments.