"It's meant to be a lot of fun," says Jesus 'Chuy' Cervantes, emphasizing that ceviche should be enjoyed in a festive environment or as a hangover remedy.
Cervantes highlights the importance of using a softer, white-fleshed fish that can stand up to the vegetables, suggesting fresh local catch for quality ceviche.
When selecting fish, Cervantes advises looking for freshness: "make sure there are no discolorations, no off-looking cuts or anything that would indicate injuries during capture."
Cervantes 'cures' the fish with sugar, salt and lime zest, calling for a mixture that should be stirred to a fine dust without clumps before coating the fish.
[
Collection
]
[
|
...
]