How long does ceviche keep?
We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how long I should keep it in the fridge, if at all?
Note: this is not super high quality sashimi grade fish. Nor is it the freshest fish in the world.
Best Answer
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
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How can you tell if ceviche has gone bad?
One of the first signs that ceviche has gone bad is the fish becomes very mushy. The citrus acid continues to break down the protein in the fish the longer it sits in the juices, and this could lead to the fish becoming soft over time. If you notice this, throw the ceviche away.How long should ceviche sit?
Marinating times make a difference when you are making ceviche. Depending on the size of the fish pieces, you will need at least 30 minutes and normally an hour for the citrus to \u201ccook\u201d the fish. Two hours is fine, but beyond that the ceviche, while still good, becomes more of a pickled fish thing.Can you save leftover ceviche?
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor.How long can you refrigerate shrimp ceviche?
Because the shrimp is marinated in lime juice, ceviche can be kept in the fridge for at up to 2-3 days. However, it does not freeze very well so eat ASAP!How long to marinate ceviche? Experiments and taste test
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Answer 2
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
Answer 3
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
Answer 4
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
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