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The secrets of perfect ceviche, according to chefs: what fish to choose, how long to marinate it, and what mistakes to a
🇦🇷 Argentina /Elections & Politics

The secrets of perfect ceviche, according to chefs: what fish to choose, how long to marinate it, and what mistakes to avoid

From La Nación · () Spanish

Translated from Spanish, summarized and contextualized by DistantNews.

At a glance

In-depth Named sources Context piece
  • Peruvian chefs shared secrets for making the perfect ceviche, emphasizing fresh fish, balanced marinades, and avoiding common mistakes.
  • The article discusses the correct spelling of ceviche and the cultural significance of the dish, recognized by UNESCO.
  • Key ingredients include fresh white fish, lime, chili, red onion, cilantro, and salt, with variations in preparation methods.

Peruvian chefs are sharing the secrets to crafting the perfect ceviche, a dish that demands precision and quality ingredients. While seemingly simple, ceviche's success hinges on fresh fish, a well-balanced marinade, and careful preparation to avoid common pitfalls.

More globally used is Ceviche with V. It is the international and official way for Peru to promote tourism. The traditional way in Peru is Cebiche with B.

— Julio César PeñaExplaining the different spellings of ceviche.

As Peru celebrates its National Ceviche Day on June 28, chefs from Buenos Aires-based Peruvian, Nikkei, and author's cuisine restaurants are offering insights into ideal fish selection, marinating times, and crucial details that can make or break the dish. The cultural importance of ceviche was further recognized in 2023 when UNESCO inscribed the practices and meanings associated with its preparation and consumption onto its Intangible Cultural Heritage list.

The important thing is not how it is written, but respecting the essence of the dish: fresh product, balance, and technique.

— María García CalvoOn the debate surrounding the spelling of ceviche.

Chefs agree that while classic, Nikkei, and free-style versions exist, the essence of ceviche lies in precision rather than ingredient quantity. Key elements consistently highlighted are fresh product, short marinating times, and a balanced 'leche de tigre' (tiger's milk) marinade. The debate over the spelling, 'ceviche' versus 'cebiche', is secondary to respecting the dish's core principles: freshness, balance, and technique.

Both are valid. We write it with 'b', because Gastón Acurio prefers it that way.

— Daniel LlasacaExplaining his restaurant's choice of spelling for ceviche.

Essential ingredients for a classic ceviche include fresh fish, lime or lemon, chili, red onion, cilantro, and salt. Chefs recommend white fish with firm flesh and clean flavor, such as sole, corvina, grouper, or sea bass. Some chefs add a touch of broth or fish stock to balance acidity, always ensuring the fish remains the star of the dish.

Above all, good fresh fish. Then, lime, red onion, hot chili, and cilantro. That base is practically unmovable.

— Sebastián VallesListing the essential ingredients for ceviche.
DistantNews Editorial

Originally published by La Nación in Spanish. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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