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A traditional Latin American technique using acidity to preserve and tenderize fish and seafood.
Technical
The acidity of the marinade, typically lime or lemon juice, denatures proteins on the surface of the fish, making it safe to eat and giving it a tender texture. This process usually occurs between 10°C and 15°C (50°F to 59°F) over 30 minutes to 2 hours.
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Primary Reaction
Denaturation of proteins
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Aroma ()
Wine Analogy
Sauvignon Blanc
Coffee Analogy
Ethiopian Yirgacheffe
Perfume Analogy
Eau de Citron
Civilization
Latin American
Era
Pre-Columbian
Region
Coastal regions of Peru and Ecuador
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