Salmon Ceviche

Ceviche is a Peruvian dish of raw fish 'cooked' in citrus acid. Acid denatures proteins (fish turns white and firms up) but does not destroy bacteria and parasites as reliably as heat. The risk is manageable: use very fresh fish from a trusted supplier or previously frozen fish (freezing kills parasites). Pregnant women and immunocompromised people should avoid it.

Freezing at −20°C for at least 24 hours kills most parasites including Anisakis — a nematode found in salmon. Sashimi-grade fresh salmon is safer but can still carry parasites. In Peru only wild ocean fish with verified sourcing is used. For home cooking, previously frozen salmon from a reputable store is the safest choice.

For 'classic' firm ceviche — 15–20 minutes in lime juice is enough for the fish to turn white on the outside. For 'leche de tigre' style — only 2–3 minutes: fish stays almost raw inside, the traditional Peruvian way. If left for 1–2 hours the fish becomes rubbery and 'acid-burned', losing its tenderness. Rule: marinate at the last moment and serve immediately.

Peruvian ceviche marinates in pure lime juice (leche de tigre), fish is diced, served with choclo corn, sweet potato and aji amarillo pepper. Mexican is more 'salad-like': fish is finely chopped or minced, lots of tomato, avocado, sometimes tomato juice. Peruvian is austere and sharp, Mexican is rich and filling. Both are delicious but fundamentally different dishes with different philosophies.

Yes — and it is actually preferable from a safety standpoint (frozen kills parasites). Key: thaw slowly in the fridge, not in water — this preserves texture. After thawing the fish should smell fresh and oceanic, not of ammonia. Atlantic salmon, pink salmon (firmer) or chum salmon all work well. Important: never use smoked or salted salmon.