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Ceviche is a dish typically made from raw fish or seafood cured in citrus juices, usually lime or lemon, and mixed with various seasonings, vegetables, and herbs.

Marination time depends on the size of the seafood pieces, but generally 15–30 minutes is sufficient for smaller pieces; thicker pieces may need up to an hour.

Firm, white fish like snapper, sea bass, halibut, or tilapia are ideal. You can also use shrimp, scallops, or other fresh seafood.

Ceviche is best eaten within 24 hours but can be safely stored in the refrigerator for up to 2 days.

Common additions include diced onions, tomatoes, cilantro, hot peppers, avocado, and cucumber.

Serve ceviche chilled, often with tortilla chips, tostadas, plantain chips, or on its own as a starter or main dish.

Ceviche can be spicy if you add hot peppers, but you can adjust the heat level to your preference.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

To make ceviche, combine fresh, raw seafood with citrus juice, let it marinate in the refrigerator until the seafood is opaque and firm, and then add diced vegetables, herbs, and seasonings to taste.

Ceviche is not cooked with heat. Instead, the seafood is 'cooked' chemically by the acidity of citrus juice.

Use only very fresh, high-quality seafood and marinate it properly in citrus juice. Consume ceviche soon after preparing and keep it refrigerated until serving.

Freezing is not recommended, as the texture of the seafood can become mushy once thawed.

Yes, you can use pre-cooked seafood if you prefer, although traditional ceviche uses raw seafood cured in citrus juice.

Always use the freshest seafood possible, avoid cross-contamination, and keep all ingredients and utensils clean.

Yes, you can substitute seafood with vegetables like mushrooms, hearts of palm, or jackfruit, and cure them in citrus juice.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.