Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
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The acid in the marinade reacts with the proteins in the seafood changing the molecular structure in much the same way as heat does. It will work with any meat but using delicate foods like seafood or chicken works better.
Any acid will work the way the lime and lemon juice does in this recipe. You can use a sweet citrus juice like orange or grapefruit. It will be acidic enough but may be too sweet and using a small amount of vinegar helps balance the flavors. I like to use rice vinegar because it is not as acidic.
Any combination of fish will work. Because each type of fish will “cook” at a different rate, firmer fish like shrimp should be marinated longer. Using vegetables or fruits can really make your seviche but the same rule applies (marinate the firmer produce longer).
Use the freshest of ingredients when making Seviche because the final recipe doesn’t keep well for long.