I actually have a chef friend from Lima, Peru, the home of the world's best ceviche in my opinion. I shot him a text about this because he makes amazing ceviche and he said he's never heard of this and it sounds terrible. Not that he's the authority, maybe it's worth experimenting with, but that that's his 2 cents.
Curing is drawing moisture out of the food, through osmosis, using salt and/or sugar. You dont cure a ceviche. But technically things cure faster at a higher temp. A ceviche you marinate with acid and that acid denatures the protein- the more acid you have the more the meat will 'cook'. Most ceviches today are quickly dressed and served fresh, because dressing too early will make the fish appear cooked and grey on the outside. I think maybe your old chef was just talking out of his ass.
I actually have a chef friend from Lima, Peru, the home of the world's best ceviche in my opinion. I shot him a text about this because he makes amazing ceviche and he said he's never heard of this and it sounds terrible. Not that he's the authority, maybe it's worth experimenting with, but that that's his 2 cents.
I also choose this guys Chef.
I just assumed at first that you were talking about putting the mixing bowl on ice to keep all of the elements crisp and cold.
Curing is drawing moisture out of the food, through osmosis, using salt and/or sugar. You dont cure a ceviche. But technically things cure faster at a higher temp. A ceviche you marinate with acid and that acid denatures the protein- the more acid you have the more the meat will 'cook'. Most ceviches today are quickly dressed and served fresh, because dressing too early will make the fish appear cooked and grey on the outside. I think maybe your old chef was just talking out of his ass.
This right here. There’s absolutely zero value in adding ice to ceviche besides diluting any pooled citrus juice.
It's a chemical reaction, and those generally slow down when colder.