Preparation
Marinating too long — after 30 minutes the texture becomes chalky and rubbery. Using anything less than impeccably fresh fish. Cutting pieces too large — they won't cure evenly. Using lemon instead of lime — different acid profile. Adding salt too early — it draws moisture and changes texture before the acid can work. Treating it as a marinade rather than a flash cure.
Marinating too long — after 30 minutes the texture becomes chalky and rubbery. Using anything less than impeccably fresh fish. Cutting pieces too large — they won't cure evenly. Using lemon instead of lime — different acid profile. Adding salt too early — it draws moisture and changes texture before the acid can work. Treating it as a marinade rather than a flash cure.
This is the professional-depth technique entry for Ceviche acid-cooking, including full quality hierarchy, species precision, and cross-cuisine parallels.
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