How does the desired texture of ika mata compare to ceviche styles regarding fish opacity?
Answer
It aims to keep the fish slightly more translucent and tender
The goal when preparing ika mata, especially when using tuna, often involves a shorter curing duration, sometimes only 30 minutes. This intentional short contact with the acid (lemon or lime juice) results in a textural outcome where the fish remains somewhat translucent in the center, indicating it is only partially cured. This tenderness is distinguished from ceviche preparations common in other areas, which often necessitate a much longer soak until the fish achieves complete opacity, signifying full acid penetration and 'cooking'.
Related Questions
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