Ceviche is very similar to our kinilaw or kilawin, but has its origins in South America. Here are some tips on how to make it:

1. Use the freshest fish and seafood.
There’s no cooking involved so the fresher it is, the better.

2. Keep it chilled.
It’s raw so refrigerate the meat, both before and after marinating, to maintain freshness.

3. Cut thinly or to bite-size.
The acid will “cook” the meat on contact so the smaller or thinner the pieces, the faster your ceviche will be done.

4. Add enough acid.
Whether you use citrus juices and/or vinegar, it should turn the fish opaque as well as flavor the dish.

5. Season, season, season.
Just like a salad dressing, add your favorite seasonings to your acid base before tossing.

Then flip through Good Housekeeping's November issue and check out Erwan Heussaff’s Quick Ceviche Tartare as well as the other delicious dishes he shared. It’s a celeb-packed issue, and it’s on stands now! You can also subscribe to the magazine's digital edition.

(Recipe by Erwan Heussaff. Photograph by Rico Jose. Styling and additional text by Roselle Miranda. Art Direction by Kara Ballesteros. Shot on location at Miele Kitchen Showroom with Oster. Props by Rico Jose and Yummy.)

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