Eating ceviche during pregnancy is not recommended. This is because ceviche typically contains raw seafood, which carries inherent risks for expectant mothers. Understanding ceviche’s composition and the hazards of uncooked fish clarifies why it is best to avoid this dish.
Understanding Ceviche
Ceviche is a popular dish prepared with fresh, raw seafood such as fish or shellfish. The seafood is marinated in a highly acidic liquid, such as citrus juices. This acidic marinade denatures the fish proteins, making it appear opaque and firm, similar to heat-cooked seafood. However, this process does not involve heat and therefore does not cook the fish.
Why Raw Seafood Poses a Risk
Raw seafood, including ceviche, presents a risk due to harmful bacteria and parasites. Unlike heat cooking, citrus acidity does not eliminate these contaminants. Bacteria like Listeria monocytogenes and Salmonella, and parasites such as Anisakis larvae, can be present in raw seafood. Thorough cooking to a safe internal temperature is the only reliable method for killing these microorganisms and ensuring the seafood is safe.
Potential Harm to Mother and Baby
Foodborne illnesses from raw seafood can have serious consequences for pregnant individuals and their babies.
Listeriosis
Listeria infection, known as listeriosis, is particularly concerning during pregnancy. Pregnant women are approximately 10 times more likely to contract listeriosis than other healthy adults. Symptoms in the mother can be mild and flu-like, or even absent, but the infection can lead to severe outcomes for the baby, including miscarriage, stillbirth, premature birth, and life-threatening infections in newborns. Babies born with listeriosis may suffer long-term health problems like paralysis, seizures, blindness, or brain disorders.
Salmonella Infection
Another threat is Salmonella infection, causing symptoms like stomach pain, diarrhea, nausea, vomiting, and fever in the mother. While often less severe than listeriosis, Salmonella can lead to dehydration, and in some cases, preterm delivery or miscarriage. Rarely, the infection can pass to the fetus, potentially resulting in meningitis.
Parasitic Infections
Parasitic infections, such as Anisakis, can cause intense abdominal pain, nausea, vomiting, and allergic reactions in the mother. While direct impact on pregnancy is limited, they may contribute to maternal anemia, altered immunity, fetal growth restriction, and preterm delivery.
Safe Seafood Options During Pregnancy
While raw seafood should be avoided, many cooked seafood options are safe and beneficial during pregnancy. Cooked fish and shellfish provide essential nutrients like protein, iron, zinc, and omega-3 fatty acids, which support the baby’s brain and eye development. Cook seafood to an internal temperature of 145°F (63°C) to destroy harmful bacteria or parasites; the fish should appear milky white and flake easily.
When choosing seafood, prioritize low-mercury varieties such as salmon, cod, shrimp, pollock, tilapia, and canned light tuna. Pregnant individuals should consume 8 to 12 ounces of low-mercury seafood per week (two to three servings). Avoid high-mercury fish like shark, swordfish, king mackerel, and tilefish.
General Food Safety Tips for Expectant Mothers
Beyond seafood, expectant mothers should follow general food safety practices to minimize foodborne illness risk.
- Wash hands thoroughly with soap and water before and after handling food.
- Prevent cross-contamination by using separate cutting boards and utensils for raw meats and produce.
- Cook all meats, poultry, and eggs to their safe internal temperatures.
- Promptly refrigerate perishable foods and avoid leaving them at room temperature.
- Avoid unpasteurized dairy products, deli meats (unless heated until steaming hot), and unwashed fruits and vegetables.