What You Need to Know
The acidity in citrus juices denatures proteins on the surface of the fish through acidification, and breaks down connective tissues through acid hydrolysis, making it safe to eat and tenderizing it.
Steps
- 1.
Peruvian Ceviche (Peru): Primary cooking method using lime juice with ají peppers
- 2.
Mexican Aguachile (Sinaloa, Mexico): Quick-cooking shrimp in lime-chile marinade
- 3.
Filipino Kinilaw (Philippines): Vinegar-based version with coconut milk
The Science
Primary Reaction
Denaturation of proteins due to acidification and breakdown of connective tissues due to acid hydrolysis