What is the tuna of Ceviche?

Tuna Ceviche is a fish bowl prepared by marinating thin pieces of fresh tuna in citrus juice and other flavors. Although fish do not actually cook in the tuna of Ceviche, citrus juice acid changes the properties of proteins to give tuna texture and appearance that was cooking with heat. When preparing tuna, it is necessary to use fresh, high quality fish and maintaining a clean cooking environment, because the resulting meal will be technically served raw. These terms mean that fish are fresh and good enough to snow raw, for example in Sushi or Sashimi. Tuna for Ceviche should be purchased in solid, pink-red steations, which can later be cut or sliced ​​in front of the marinar. The fish must be bullshit to small pieces to increase the surface area and create more opportunities for the marinade to penetrate fish; Small cubes or thin strips or slices are a popular choice. Tuna should be marinated in a glass or ceramic container, because the sour marinade could react with metal containers.

The key element for Ceviche tuna is acidic citrus juice that marinates fish. Although lemons and lime are a traditional choice for Ceviche, at the discretion of the chef, less traditional fruits such as grapefruit or orange juice can be added. Other flavors are added to the citrus juice to further increase the taste of the tuna. These ingredients traditionally include hot peppers and garlic. Because tuna is often associated with Asian cuisine, Ceviche tuna may include less traditional tastes such as soy sauce and ginger, which increases the taste of this specific fish.

As soon as the fish is ready and the marinade is mixed, the marinade is poured over the raw fish and leaves sitting anywhere from a few minutes to a few hours depending on the desired result. Ideally, the tuna becomes solid and opaque on the outer edges and the centerIt is pink and raw. People who prefer more opaque fish can let the mixture marinate for longer, but should be careful that the fish do not let themselves be hard or overwhelmed by marinating too much. The finished tuna Ceviche can be served by itself, on top of chips or biscuits, with other proteins or in salads.