Ceviche de Lenguado

Citrus-Cured Flounder

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Fish marinated in citrus juice or other acid liquids changes from raw to a gently “cooked” state. No heat is applied. The acid alone alters the protein, softens it and turns it opaque, but the freshness of the food or shellfish remains. This technique, so far as anyone knows, is native to several cultures. The most delicate form is found in the Philippines, where fishermen immerse freshly caught seafood in juice for a few seconds before eating it. Longer immersion, for an hour or so, produc