Session 85 — Ceviche: Fish Cooked by Acid
← Block 17–18: Seafood — Fish Overview
Skill: Ceviche is the technique of "cooking" raw fish with citrus acid — the low pH of lime juice denatures the surface proteins of the fish, turning it opaque and firm without any heat. This is one of the most intellectually interesting preparations in the program: you are cooking without a stove.
- Read: BBC Good Food — Ceviche
- Use the freshest fish you can find — sushi-grade sea bass, snapper, or halibut; dice to 1cm cubes; cover completely with fresh lime juice; cure in the fridge for 20–30 minutes; season with salt, chili, red onion, and coriander
- Taste at 10 minutes and again at 30 — notice the texture change happening in real time
Full Meal: Ceviche as a starter or light main + quick-pickled cucumbers + tostadas or tortilla chips + avocado slices
Skill note: The line between perfectly cured (firm outside, just barely opaque inside) and overcooked (rubbery all the way through) is about 15 minutes. Pull it at the earlier end.
🎥 Compare Notes: Ceviche and the Science of Marinating Fish — Kenji’s Cooking Show — Kenji explains the science of acid "cooking" fish. Compare your cure time and final texture to his recommended approach.