I don't see why not if the seafood/fish is fresh and the species is appropriate for this type of preparation.
After all, this is fairly heavy in acidity to begin with and raw fish/seafood is safely enjoyed in other methods such as sashimi.
I have certainly eaten my share of amaebi nigiri at sushi restaurants.
Depending on the fish/seafood, denaturing the flesh with heavy quantities of acid is not necessary. The Japanese do use acidity to cure some fish for sashimi/sushi but it's usually in the form of rice vinegar instead of citrus. Other times salt is used.
So yes, this recipe's sauce could be a basis for a ceviche-like dish but it will depend on the specific fish and its freshness.
Also shrimp ceviche is, for me at least, tricky. I recently tried this recipe https://food52.com/recipes/40407-shrimp-ceviche-with-popcorn, and found that the shrimp had a raw quality even after several hours of marinating in the lime juice mixture. Many recipes suggest poaching shrimp before attempting to “cook” it with acid. What you could do is lightly poach the shrimp in the broth first, and then use the other ingredients as an acid to finish the cooking. I hope that helps.
For ceviche, you need a strong concentration of acid. Although the flavors in this seem quite nice, the inclusion of the stock will dilute the liquid ingredients to the point that the acid in the lemons cannot work its magic on the seafood in the ceviche. You'd end up with raw - truly raw, and unpalatable - seafood.
Here's an article that you might find helpful on this:
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3 Comments
After all, this is fairly heavy in acidity to begin with and raw fish/seafood is safely enjoyed in other methods such as sashimi.
I have certainly eaten my share of amaebi nigiri at sushi restaurants.
Depending on the fish/seafood, denaturing the flesh with heavy quantities of acid is not necessary. The Japanese do use acidity to cure some fish for sashimi/sushi but it's usually in the form of rice vinegar instead of citrus. Other times salt is used.
So yes, this recipe's sauce could be a basis for a ceviche-like dish but it will depend on the specific fish and its freshness.
Best of luck.
For ceviche, you need a strong concentration of acid. Although the flavors in this seem quite nice, the inclusion of the stock will dilute the liquid ingredients to the point that the acid in the lemons cannot work its magic on the seafood in the ceviche. You'd end up with raw - truly raw, and unpalatable - seafood.
Here's an article that you might find helpful on this:
https://food52.com/blog/7573-all-about-ceviche
;o)