Ceviche (Naturally Gluten-Free)

Ceviche is inherently, completely gluten-free — raw seafood cured in citrus with aromatics and garnish contains no gluten whatsoever. This makes it one of the most accessible and elegant naturally gluten-free preparations available in restaurant dining, where many other 'light' preparations are contaminated through sauces, marinades, or breadings. The Peruvian preparation — the most celebrated version — uses sea bass (corvina), lime juice, aji amarillo, red onion, coriander, and leche de tigre. The understanding that gluten is absent is valuable to coeliac diners, but the more important message is that ceviche demands quality of ingredient over technique of accommodation. The fish must be sushi-grade. The lime must be freshly squeezed. The aji amarillo must be fresh or from a quality paste. Gluten-free ceviche that uses inferior ingredients remains an inferior dish; gluten-free ceviche made with quality is simply excellent ceviche.