/ck/ - Food & Cooking

We're doing a birthday dinner for my dad, and everybody is making him a South American dish since it's the last continent he hasn't travelled to (excluding antarctica I guess). I'm doing the basic bitch thing and making ceviche, and wondering how liquid it should be at the end. Should I drain the lemon juice before adding the fish to the vegetables? Is it possible to use too much juice when marinating? Should I be putting any of the aromatics in with the fish while it denatures, or will that be counterproductive for some reason?
I wish online recipes spent more time on the purpose of each step of a recipe than they do personal stories or cultural context. You really have to just try recipes over and over until you understand stuff like this, and I simply don't have enough time on this one.

>>16315987
>Honestly having to boil water first and deal with screwing it closed properly when the chamber is hot is a fucking pain in the ass
so dont do that?