How do you make sure ceviche is safe to eat?

Ceviche is a delicious and refreshing dish, but it's important to handle it safely to avoid foodborne illness. Here's how to ensure your ceviche is safe to eat:

1. Use Fresh, High-Quality Seafood:

* Choose fresh fish: The freshest fish will be the safest. Avoid any fish that smells off, has a slimy texture, or has bulging eyes.

* Buy from reputable sources: Choose seafood from trusted markets or stores that have a good reputation for freshness and quality.

2. Acidify Properly:

* Use enough acid: The acid in citrus juices (like lime or lemon) is crucial for "cooking" the fish. It needs to be strong enough to denature the proteins and kill any harmful bacteria.

* Marinate long enough: Allow the fish to marinate in the acid for at least 2 hours, or even longer (up to 24 hours) for optimal safety. The longer it marinates, the more time the acid has to work.

3. Keep It Cold:

* Refrigerate immediately: After marinating, store the ceviche in the refrigerator. The cold temperature slows down bacterial growth.

* Serve cold: Serve the ceviche cold, preferably chilled.

4. Additional Tips:

* Avoid using fish that is not meant for ceviche: Some fish have a higher risk of carrying parasites, and may not be suitable for ceviche. Check with your fishmonger about which types are best.

* Don't reuse marinade: Discard any leftover marinade after the ceviche is prepared.

* Don't over-marinate: While longer marinating is generally better, too long can result in a mushy texture.

* If in doubt, don't eat it: If you're not sure about the freshness of the fish or if the ceviche has been stored properly, it's best to err on the side of caution and discard it.

Important Note: Although the acid "cooks" the fish, it doesn't eliminate all potential risks. Following the above steps will greatly reduce the risk of foodborne illness, but it's still important to be mindful of food safety practices.