Easy Ceviche

Ceviche is not raw seafood. While heat is not used to cook the fish, the acid in the citrus marinade denatures the protein — which is what a flame will do. In the most basic terms, heat or acid are both achieving the same thing: changing the protein from its raw state.

Now, even though the seafood in ceviche is no longer raw, it should be eaten the day it is made, preferably within minutes. Why? Acid will keep working away, gnawing at the flesh like an invisible monster. Your fish or shrimp will become mushy. Does this sound too precious? It isn’t, and actually, it should be more enticing because of how quickly it can be prepared.

To get started, buy your seafood at a trustworthy fishmonger (as you should always do). I like to use fish like snapper and halibut, cut into small pieces, as well as scallops, and shrimp (as photographed).

For your marinade, start with this one and adjust to taste. 

For the length of time you should marinate: all seafood will be different in texture, and also, the size and thickness of the pieces will vary.  Start with 15 minutes and take a peek: the flesh should be opaque. Don’t go past 1 hour, to avoid blown out ceviche.

SHRIMP CEVICHE

Serves 2

1/2 teaspoon finely grated orange zest
Juice of 1 orange
1/2 teaspoon finely grated lime zest
Juice of 4 limes
1/4 red onion, finely chopped (about 1/4 cup)
1 small garlic clove, minced
1/2 serrano chile, ribs and seeds removed, minced (optional)
1/2 cup cilantro leaves, chopped
1 tablespoon ketchup
2 teaspoons Jugo Maggi or Worcestershire sauce
Hot sauce, to taste
1/2 pound shrimp, peeled and deveined
Salt and freshly ground black pepper

Combine all of the ingredients except the shrimp, salt, and pepper in a medium bowl. Taste and adjust seasonings. Rinse the shrimp and pat them thoroughly dry. Leave them whole or cut them into 1/2-inch pieces. Season the shrimp with salt and pepper and toss into the marinade. Cover and refrigerate for 15 minutes. If the shrimp is not opaque, allow to marinate for an additional 5 minutes. Serve immediately with saltine crackers.