What You Need to Know
Citric acid (from lime/lemon juice) lowers pH to ~3.0–4.5, causing myofibrillar proteins (actin, myosin) to unfold and aggregate. This dissolves collagen matrix while preserving omega-3 fatty acids better than thermal cooking. Pectinases in citrus partially break down connective tissue.
Creates firm-yet-tender texture with bright, clean flavors. Traditional lime marinades ('leche de tigre') include salt (enhances ionic protein unfolding) and chili capsaicin (disrupts lipid membranes). Over-marination causes mushy texture from excessive proteolysis.
Key Parameters
Temperature
°C - °C
Time
30–90 min
15 min (thin slices) - 4 hr (thick chunks)
Equipment
Glass/ceramic vessel (acid-resistant)Sharp fillet knife (sashimi-grade cuts)pH strips (verify <4.5)
Steps
- 1.
Peruvian Ceviche Clásico
- 2.
Nikkei Tiradito
- 3.
Filipino Kinilaw
The Science
Primary Reaction
Acid-induced protein denaturation