Ceviche is a popular dish consisting of raw fish or shellfish cut into pieces and marinated in a highly acidic citrus juice, typically lime or lemon. Pregnant individuals should not eat ceviche because consuming uncooked seafood carries a significant risk of foodborne illness. The preparation method of ceviche does not provide the safety assurances of true thermal cooking, posing health risks for both the mother and the developing fetus.
Understanding Ceviche Preparation
Ceviche preparation relies on a chemical process rather than the application of heat. Raw fish or shellfish is submerged in an acidic marinade, typically fresh lime juice, which causes the proteins to undergo denaturation.
Denaturation changes the protein structure, making the translucent, raw fish firm and opaque. This structural change makes the fish look similar to thermally cooked fish, leading to the mistaken belief that ceviche is cooked.
Debunking the Acid Cooking Myth
The fundamental difference between acidic denaturation and thermal cooking is sterilization. While the acid firms the fish proteins, it does not reliably kill all harmful microorganisms and parasites present in raw seafood. True cooking requires sustained high heat to achieve sterilization.
Most regulatory bodies recommend cooking seafood to an internal temperature of 145°F (63°C) to destroy pathogens. The low pH of the citrus marinade is insufficient to guarantee the inactivation of every bacterium or parasite, meaning ceviche remains biologically raw.
The Specific Health Risks of Uncooked Seafood
Consuming uncooked seafood during pregnancy exposes the individual to foodborne illnesses that can have serious consequences for the fetus. A significant concern is infection by Listeria monocytogenes, which causes Listeriosis. This bacterium can grow under refrigeration and is not reliably destroyed by the ceviche marinade.
Listeriosis can be mild for the mother, but the pathogen can cross the placenta, leading to severe outcomes for the baby. These risks include miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. Uncooked fish also carries the risk of parasitic infections, such as Anisakiasis, which the acid marinade cannot fully eliminate.
Safe Alternatives for Seafood Cravings
For those experiencing seafood cravings, safe alternatives eliminate the risk of foodborne illness. The safest option is to eat only seafood that has been thoroughly cooked to the recommended internal temperature of 145°F, such as fully cooked shrimp, crab, salmon, and cod.
You can safely enjoy ceviche flavors by making a modified version using pre-cooked seafood. Fully cooked shrimp or scallops can be marinated in the traditional citrus and spice mixture. Vegetable-based alternatives, such as heart of palm or mushrooms, can also be marinated to mimic the texture and tart flavor of ceviche.