Why Removing the Bloodline is Important When Preparing Ceviche

Gabriel Holschneider left his legal practice in 2004 to establish Rainmaker Group, a Mexico City-based international group that focuses on risk mitigation, risk transfer, and risk retention. During his free time, Gabriel Holschneider enjoys cooking and counts ceviche as one of his favorite dishes to prepare.

Ceviche is a delicate seafood dish that originated in Latin American and Caribbean regions. Surprisingly easy to prepare, it is basically fish marinated in citrus juice, hot peppers, and aromatics.

Despite the dish’s simplicity, one of the most common mistakes in making ceviche is the failure of people to remove the fish’s bloodline. The bloodline is regarded as a great measure for fish freshness, hence in other dishes such as sashimi, the bloodline is usually left as it is. However, the bloodline also contributes a distinct fishy flavor that some people do not enjoy. Hence, it is considered a good practice to remove it before cutting the fish into fillets for ceviche.