Do you think it's possible to make ceviche at home

1. Do you think it's possible to make ceviche at home? Culinary experts agree that Peruvian ceviche is a light, acidic, and spicy summer dish that should be tried at least once during the season. In addition to fragrant seasonings such as jalapenos peppers, onions, cilantro, and garlic, it is made up of raw fish marinated in an acidic solution such as lemon or lime juice. The acid in the dish, while appearing to be raw fish, is actually "cooking" the fish by denaturing its proteins. When the fish is marinated for an extended period of time, it becomes more opaque and hard when it is fried. Despite the fact that it will never have the flaky texture of ordinary cooked fish, it will still be tasty. In spite of the fact that the dish is simple to prepare, there are some food safety considerations you should consider before you decide to make it at home. We learnt the dos and don'ts of making ceviche at home with the help of specialists, who taught us everything from how to avoid bacteria to the art of squeezing freshly squeezed lime juice. Below, you'll find some of the most typical mistakes people make, as well as some pointers on how to avoid making the same mistakes in the future. First and foremost, there is the matter of the fish. The present is not the time to cut corners when it comes to the quality and freshness of your food. ICME Director of Culinary Operations Frank Proto told HuffPost that fresh sushi-grade fish is excellent, and it's even better if the fish is sourced from a local supplier. Freshwater fish are never a good choice because they can house parasites that are harmful to humans. Instead, opt for cold-water, fresh-caught seafood from the ocean. You should avoid eating some species of fish such as cod, monkfish, and swordfish, which have been found to be high in parasite populations.” Put on some rubber gloves when you're ready to cut the raw fish, according to Proto's recommendation. According to Dr. Weil, if you are not preparing food items, you should wear gloves because your hands have bacteria on them and you are not heating the food to 165 degrees Fahrenheit or higher, which sanitizes the food. Additionally, after you have chopped raw fish on your chopping board, it is recommended that you properly clean and disinfect it. Proto prefers to slice and chop his other ingredients (such as vegetables, lemon, and lime) before cutting the fish, so that he doesn't have to clean the cutting board and knife more than once throughout the preparation process. He will just have to clean them once as a result of this. To properly cut fish, he advises carefully cleaning the knife and cutting board before continuing with the rest of the cutting process. Finally, but certainly not least, keep the raw fish cold. It is necessary to do so by keeping the meat refrigerated until you are ready to slice it, after which it must be returned to the refrigerator while marinating the meat. According to Proto, ceviche is prepared by placing the fish in a bowl that is placed within another bowl that has been packed with ice. As a result, the fish retains its coolness while not becoming wet on the surface. Citrus juice is vital when cooking ceviche, and while it may be tempting to squeeze every last drop of juice from your lemons or limes, doing so may result in a bitter taste in your ceviche dish. According to HuffPost, Alexander Diestra, chief chef at Andina and Chicha in Portland, Oregon, recommends using one excellent squeeze of a lime. It is possible that if you crush citrus oranges too hard, the pith can release essential oils, which can be harsh, according to Diego Muoz, chef de cuisine at Popular in

2. New York City's Public Hotel, a Peruvian restaurant with a Peruvian menu. When it comes to making ceviche, the amount of pressure you apply to the lemons or limes can make all the difference between a pleasant and a bitter dish. It is best to start with freshly squeezed lemons or limes that are still juicy in order to avoid succumbing to the temptation of over-squeezing. For the same reason as previously stated, the longer raw fish is allowed to sit in the marinade, the more it "cooks," resulting in a more opaque color and a firmer texture than when it was initially placed in the marinade. If you are making ceviche, the length of time you marinate it will be dictated by your personal tastes in terms of flavor and consistency. For the sake of this narrative, the marinating times employed by the chefs that were questioned are as follows: Diestra recommended that the fish be let to sit for no more than five minutes before serving in order for the flavors to meld together. Proto, on the other hand, recommends marinating the meat for 15 to 20 minutes in the refrigerator. Muoz simply gives the fish a few quick stirs to coat it with the marinade and then delivers it to his guests almost fully raw, as is customary in the Mediterranean. Diestra explains that allowing the fish to marinade in the acid for an extended amount of time would result in the fish having a harsh texture. Therefore, when preparing ceviche, it's best to only prepare enough for the number of people who will be present or eating the ceviche. It was Proto who suggested against making too much food in order to have leftovers later. It is possible that the taste and texture of leftovers would alter, in part because the acid will continue to denature the proteins in the fish, resulting in a firmer texture.” When slicing the beautiful fish you'll be using for ceviche, it's important to be careful and precise in order to create excellent cubes of fish that are pleasant to eat and enjoy while cooking. According to Muoz, among the numerous different ways to prepare fish, “some people enjoy their fish in cubes, while others prefer it in somewhat thinner slices.” Muoz highlights the importance of properly slicing the fish in his presentation. In order to achieve a delicate bite, you should be conscious that you will be taking a straight bite of what is essentially raw protein. As a result, the expert recommends that you bite against the grain of the muscles in order to achieve a delicate bite. You must taste your marinade to check that the flavors are well balanced, especially if you are new to the art of making ceviche and are still figuring out the appropriate amounts of components for your recipe to be successful. During the marinating process, Proto advised that the fish should still be able to be tasted. To make the marinade, combine all the ingredients and taste them before adding the fish. This will ensure that the flavors are well-balanced and that you appreciate them. It takes around five minutes to add the fish, following which you should test it to ensure that the seasoning is correct.”