This tart, refreshing, and slightly sweet fresh fish ceviche is perfect for lunch on a hot day.
, octopus, snapper, sea snail, and dozens of other sea creatures in different Sinaloan ceviches.
We often talk about how acid "cooks" the fish in a ceviche, and in a sense it does: Just like heat, acid denatures proteins, turning the meat opaque and firming it up. But acid isn’t as effective as heat for killing bacteria and parasites. That means that when selecting fish for this recipe, you will want extremely fresh fish that has been on ice since the moment it was caught, or, arguably even better from a food safety standpoint, fish that was flash-frozen at the point of catch .
With a preferred grinding method for the fish in place, I focused on finding the right balance of textures and flavors in the final ceviche. For my first try I used equal parts carrot and fish, as I’d seen it made in Mazatlán many times. But the result was disappointingly damp and overwhelmingly carrot-y.I learned that salting and draining excess liquid from the grated carrot enhanced the carrot's earthy sweet flavor and maintained its light crunch.
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