tuesday taste: ceviche
Today’s taste is something I ran across a few years ago on a trip to the beach. A group of us went deep sea finishing and one of my friends decided to make us a treat, ceviche. Although I may have had the dish before in a Latin American restaurant, I certainly did not realize that it was “cooked” by citrus. There is no heat used in the process; instead, the citrus juices cause the proteins to become denatured which pickles and cooks the fish. This process can be used on shellfish and shrimp as well and can be served a variety of ways. The taste is refreshing and lite. The denaturing process changes the texture so if you don’t usually like uncooked fish you may like ceviche.