Ocean Acidification Brings Natural Ceviche To Citrus-less Coastal Communities

Coastlines across the globe are dotted with cities, villages and barren ecosystems proven unsuitable for the cultivation of citrus trees. For decades, these communities have relied on the necessary imports from large-scale, fruitful monocultures producing limes, lemons, oranges and the like.

A Sunburnt Research Poll from 2019 concludes roughly 1 in 4 limes and 1 in 7 oranges imported to coastal regions are used for the popular seafood dish known as ceviche. Fishermen and biologists agree that won’t be the case moving forward.

Over the past several years, fishermen and chefs have been reporting more and more fresh caught fish appearing to have already been ‘cooked’ by necessary acidity to create the delightful dish.

“Normally, we soak the diced fish and scallops in lime juice for a few minutes. It becomes nice and pale, losing its translucent tone and firming up for the perfect bite,” explains Peruvian chef Maria Cuadrilla. “It only takes a few minutes, depending on the amount of acidity. But now, now we slice the fish open, remove the filets and bam- it’s already ceviche!”

With growing concerns over climate change, crafters and eaters of ceviche throughout these communities are thrilled to cut the ties with the exporting agriculture goliaths and their unsustainable amounts of agrochemical runoff leading to ocean eutrophication.