Food - Drink
The Secret Ingredient For Classic Ceviche
By LAUREN ROTHMAN
Ceviche is a South American dish of raw fish marinated in a brightly acidic dressing. There are probably as many ceviche recipes out there as there are palates, but one thing they all have in common is that acidic marinade which helps denature the fish's protein as much as cooking does, firming up the flesh and turning the seafood opaque.
While lime juice is the most common marinating ingredient, it can sometimes become too acidic, so recipe developer Molly Madigan Pisula introduced this secret ingredient to make the classic ceviche more flavorful. She balances the lime marinade with rice vinegar, which is milder in flavor but still brings acidity to the party.
Pisula says that rice vinegar “adds just a touch of sweetness to the marinade” and that “the flavor is balanced versus the sharper/more sour flavor of marinating the fish just with lime juice.” Rounding out the bold flavors in Pisula's ceviche are diced red onion, cucumbers, bell and jalapeño peppers, and ripe avocado, plus plenty of chopped fresh cilantro.