Posted on September 25 2019
Ceviche is seafood prepared in a periods of old process of cooking by contact with the citrus juice instead of fire. The preparation and eating ceviche is basically a tradition in parts of Mexico, Central, and South America, and it appears as though there are as many variations of ceviche as people who eat it. It can be eaten as a first meal or main course, depending on what is served with it. The chemical process that happens when the acid of the citrus comes in touch with the fish is similar to what happens when the fish is cooked, the flesh becomes opaque and firm. Certainly, many people refer to the juice as “cooking” the fish, even though that is just basically wrong!