Ceviches

Both Raw and Partially Cooked

Most ceviches are made with raw fish, but others—like those made with lobster and shrimp—are first lightly poached or steamed and then marinated. Marination time varies according to the fish. Sushi-grade tuna, for example, is marinated for only a short time because the flesh quickly breaks down and becomes opaque. Snapper and scallops take longer, but if they are left in the acidic bath too long, they will become tough. Ceviches are often named after the region they come from, such as Veracruzana and Campechana, and they incorporate the varieties of seafood commonly found in the area. (On the Gulf of Mexico, it is common to use snapper and shrimp, since both are abundant there.) They are usually served in Mexico with saltine-like crackers, crisp round fried corn tortilla (tostadas), lime wedges, diced avocado, and bottled hot sauce. While different varieties of seafood may be substituted in ceviche recipes, some kinds of fish are better suited for this type of preparation. These include mild, firm-fleshed, white fish, such as snapper or grouper; all shellfish (but some need to be cooked prior to marination); and all sushi-grade fish. Above all, it is essential to use the highest quality fresh seafood.