At least 10 to 20 minutes.
After marinating for 10 to 15 minutes, the fish’s exterior will start to firm up, while the center will remain tender and moist—this is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well. The best way to decide how you like your ceviche “cooked” is to throw five pieces of fish in some marinade and taste every five minutes. Most chefs recommend marinating fish for ceviche for at least 10 to 20 minutes. It ensures that the fish properly absorbs the citrus juice and turns an opaque color. Anything over an hour, and you run the risk of the fish falling apart. Technically speaking, cooking requires heat, so ceviche (also known as seviche or cebiche), a dish in which raw fish is marinated in citrus juice, isn’t cooked. But it’s not exactly raw, either. Both heat and citric acid are agents of a chemical process called denaturation. So as you can see, ceviche has got a pretty limited lifespan. Anywhere from the 5 minute to 30 minutes range is in edible-to-great territorty. Below that is fine if you're into the slipperier texture of sashimi, but you don't want to go for any longer, lest your fish turn dry and chalky. It's important to let your fish sit in the citrus juice for at least 10 to 20 minutes to properly cure. Anything under that amount of time and the fish will still appear raw. Not Getting The Right Ratio Of Acid To Fish. Flickr/Sterlic. You definitely need enough acid (lemon or lime juice) to properly make ceviche. Ready In. 1  Chop the raw tilapia into small pieces, and place in a large bowl. 2  Pour in enough lime juice to cover the fish. 3  Mix the tomato, red onion, and cucumbers into the bowl. 4  Stir in the cilantro. 5  Season with salt and pepper. 6  Allow the ceviche to marinate, refrigerated, for at least an hour. Do not allow meats, poultry, and fish to marinate too long. The acidic lime juice can actually begin cooking the meat, as it does when used for ceviche. Due to the oil, however, the cooking process will not be as thorough, leaving you with raw meat that turns tough upon cooking it with heat.
http://www.bonappetit.com/test-kitchen/how-to/article/how-to-make-ceviche http://www.huffingtonpost.com/2014/07/09/how-to-make-the-perfect-ceviche_n_1784546.html http://www.chowhound.com/food-news/54060/what-is-ceviche/ http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html http://www.huffingtonpost.com/2014/07/09/how-to-make-the-perfect-ceviche_n_1784546.html http://allrecipes.com/recipe/109587/tilapia-ceviche/ http://www.wikihow.com/Cook-With-Lime-Juice
how long do you need to marinate ceviche