“I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.” SeafoodSeasoningsSushiSide DishCeviche Book:Best Served Hot Source: Best Served Hot
“I need the comfort. I look for a food memory to calm me and I settle on ceviche. A tart bite, a clean, fresh wave of flavor. Think of the process. Raw fish is translucent, but when you dip the lime juice onto it, it becomes something else. Cubes of white-fleshed fish begin to flake. Shrimp turn pink. Texture becomes color. Visible streaks, almost stripes, show the grain.” Food For ThoughtTextureSeafoodShrimpTastesRaw FoodGinny SelvaggioCeviche Book:The Kitchen Daughter Source: The Kitchen Daughter
“Kokoda isn't actually sushi, it's fish cooked in lime juice. Ceviche, which is made in Central and South America, is prepared in the same way. It's a chemical process, the citric acid denatures the proteins in the flesh of the fish so the molecules change their structure” SeafoodCevicheChemical ProcessesKokoda Book:Pieces of Happiness Source: Pieces of Happiness