Did you think lemon cooks fish? This misconception can be dangerous

Lemon juice is acidic. When it comes into contact with the fish flesh, it alters the structure of the proteins, which explains the change in color and texture.

But blanching does not mean the fish is cooked all the way through: marinating does not have the same safety benefits as thorough cooking. And parasites such as Anisakis are not reliably eliminated by lemon, vinegar, or a few hours in a marinade.

At the fish market, clearly explain that you intend to eat the fish raw. Ask if it has already undergone a freezing process suitable for this purpose, and follow the seller’s instructions.

Very fresh fish is not automatically free of parasites. A pleasant ocean scent and shiny flesh are indicators of quality, but they are not enough to guarantee the safety of raw fish.

Products that are explicitly prepared and processed for raw consumption eliminate the need for certain steps at home: always check the instructions.

For raw consumption at home, the Ministry of Agriculture recommends—if the fish has not already undergone appropriate treatment— freezing it for at least seven days in a household freezer set to −18 °C.

Place it in a clean, freezer-safe container, and do not simply use the small ice cube tray in the refrigerator. These precautions are intended to prevent parasites: they do not make improperly stored fish safe to eat, nor do they eliminate all microbiological risks.

Let the fish thaw in the refrigerator, in a clean container, without leaving it on the counter for hours. Handle it with clean utensils and keep it well chilled until you’re ready to prepare it.

Only then should you add the lemon, coconut milk, herbs, and vegetables of your choice. Marinate in the refrigerator rather than at room temperature, and serve promptly.

Reminder: A long marinating time never makes up for a lack of proper precautions.

Want to put these tips into practice? Our cod ceviche is a great option for those who love fresh, tangy flavors. Before preparing it, make sure the fish is safe to eat raw and that the necessary freezing precautions have been followed.



Would you rather not take any risks with raw fish? Opt for a recipe where the fish is fully cooked, such as sea bream in coconut milk—it’s just as flavorful!

Pregnant women, young children, and people with weakened immune systems should avoid raw or undercooked fish due to the risk of infection.

And for everyone else, remember this above all: lemon adds flavor and changes the texture of the fish, but it doesn’t make it safe to eat. The right thing to do is to ensure the fish is safe to eat before squeezing the lemon. Your ceviche will taste even better when you can enjoy it with peace of mind ;-)