How to Make Ceviche

[Photograph: Genghis DiLorenzo] Smart cooks know that, when there’s a heat wave (that would be now, in the Northeast), we ditch the sanctimonious slog of recipes that call for chopping, stirring, stuffing and run like hell for air conditioning and a Tom Collins. Luckily, both go well with ceviche, one of the easiest cook-free meals of all time. A Little Backstory Ceviche is traditionally a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required. There are no set rules about how long ceviche should marinate before being served. I think anything under 10 to 30 minutes is too short (although I know some chefs serve theirs moments after the acid touches the fish, giving it a more raw texture and taste), and anything longer than five or six hours (though I guess it’s possible, though not ideal, to leave a plate overnight) is probably too long. After all, freshness is mostly the point. How to Make It 1. Prep the raw fish by trimming it into thin slices or bite-size pieces. …

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