Cooking tips for a good ceviche

As Lent approaches, it is common to see how the shelves are filled with different types of fish. It is normal, considering that there are days when red meat should not be eaten according to Christian standards.

So many families prepare to make a plate with some kind of marine animal for the date. If you have thought about making a ceviche, let me tell you that the secret is in the fish you choose.

Although it is a fairly simple recipe, ceviche has its tricks so that it can cause a great sensation on the palate of diners.

In the following article you will learn about the different types of fish that you can use to present a quality ceviche.

What fish to choose?

Ceviche can be made with all kinds of fish, you just have to consider that it is fresh. Remember that it will not take any type of cooking, so the ideal thing is that all the ingredients are in optimal conditions and are of the best possible quality.

As a recommendation, you can use hake, sea bass or tilapia, which are white fish with a large amount of meat and their bones are easy to remove. Due to their characteristics, they are a perfect ingredient for ceviche.

Also, you can do it with blue-skinned fish, such as tuna or salmon, which will give the preparation another texture. Even with shrimp and octopus, you can achieve a great result.

Each fish will give you its special contribution, according to your tastes, choose the one you like the most and that best suits your budget.

Recommendations for ceviche

Contrary to what some people think, it is not just a question of submerging the fish in an acid and that's it. The maceration time of the meat must be properly determined, to achieve the expected finish, since it can end up very acid or without flavor.

The most advisable thing is that you have everything ready, chopped and at hand, so that only 20 minutes before serving, you mix everything and thus you can flavor the fresh fish.

Keep in mind that the idea is to highlight the flavor of the fish and give the ideal touch to each type of fish. Remember that you can have a different finish, not only in texture, but also in a pleasing presentation. However, the great taste should be the same.

Do not miss the opportunity to enjoy a delicious ceviche for this Holy Week, taking advantage of these cooking tricks for a good ceviche that I have brought you today. If you prepare it, do not forget to share your opinions.