Ceviche is a dish typically prepared using raw fish or seafood, which is then marinated in citrus juices, like lime or lemon. While these acidic juices can alter the texture of the seafood, making it appear “cooked,” they do not provide the same level of safety as heat cooking. Raw seafood consumption during pregnancy carries potential health risks.
Risks of Eating Ceviche During Pregnancy
The citrus acid in ceviche does not heat the fish sufficiently to eliminate bacteria and parasites, unlike cooking with heat. Raw fish and shellfish can harbor various harmful microorganisms.
Bacterial infections are a concern. Listeria monocytogenes, which causes listeriosis, is particularly dangerous for pregnant individuals, who are about 10 times more susceptible to this infection than the general population. Listeriosis can lead to severe outcomes such as miscarriage, stillbirth, premature delivery, or life-threatening infections in newborns. Symptoms, which can appear up to two months after consumption, include fever, chills, muscle aches, and gastrointestinal issues.
Other bacterial threats include Salmonella and Vibrio species. Salmonella can cause salmonellosis, leading to symptoms such as fever, vomiting, and diarrhea. Vibrio species can also cause severe maternal illness, and these infections can result in dehydration, which indirectly affects the fetus. Additionally, parasitic infections like Anisakis can cause severe gastrointestinal issues in the mother. Viral infections, such as Norovirus or Hepatitis A, are also risks if the seafood is contaminated.
What to Do After Eating Ceviche While Pregnant
If ceviche has been consumed during pregnancy, remain calm but vigilant. Symptoms can appear immediately or take days, or even weeks, to manifest. Monitoring for symptoms is important.
Symptoms to watch for include fever, chills, muscle aches, nausea, vomiting, diarrhea, or any flu-like symptoms. If any of these symptoms develop, contact a healthcare provider immediately. Informing them about the ceviche consumption can help guide diagnosis and potential treatment. Early diagnosis and appropriate treatment, if an infection is suspected, are important for both the pregnant individual and the fetus.
Safer Seafood Choices During Pregnancy
Pregnant individuals should include cooked seafood in their diet due to its nutritional benefits, such as protein and omega-3 fatty acids, which support fetal brain and eye development. However, seafood must be cooked thoroughly to an internal temperature of 145°F (63°C) to ensure safety.
Examples of safe, low-mercury seafood options when fully cooked include salmon, canned light tuna, shrimp, cod, catfish, pollock, and tilapia. Consume 8 to 12 ounces of low-mercury seafood per week (about 2 to 3 servings). Avoid other raw or undercooked seafood such as sushi (unless it is a cooked roll), sashimi, raw oysters, clams, or scallops. Refrigerated smoked seafood, like lox, should also be avoided unless cooked.