Can I eat ceviche when pregnant?
Quick Answer
No, it’s not recommended.
Ceviche is a dish made from raw fish that’s ‘cooked’ in citrus juices. However, the process may not kill all potential bacteria or parasites, which can pose a risk to pregnant women.
What Is It?
Ceviche is a popular seafood dish in coastal regions of Latin America. It’s typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili peppers, onions, and cilantro.
Historical Context
Ceviche has been a part of South American cuisine for thousands of years, dating back to the Inca civilizations. It was later adapted by Spanish and Portuguese settlers.
Why It Can Be Risky
Eating raw or undercooked seafood, like ceviche, can pose several health risks, especially for pregnant women.
- Listeria: This bacteria can cause a serious infection, which can lead to miscarriage, premature delivery, or life-threatening infection of the newborn.
- Toxoplasma: This parasite can cause an infection that may result in blindness and mental disability later in life for your baby.
- Mercury: Some fish used in ceviche may contain high levels of mercury, which can harm a baby’s developing nervous system.
Safe Method?
If you’re craving ceviche while pregnant, consider a cooked version. Cooking the fish thoroughly can kill harmful bacteria and parasites.
Safe Alternatives
If you’re pregnant and craving seafood, consider fully cooked options like grilled fish or shrimp. Avoid raw or undercooked seafood to reduce the risk of foodborne illnesses.
Storage Tips
Always refrigerate seafood promptly and use it within one to two days. Never leave seafood out at room temperature for more than two hours.
Preparation Tips
Always wash your hands and clean all kitchen surfaces and utensils thoroughly before and after handling raw seafood.