What You Need to Know
Utilizes acetic acid (vinegar) or citric acid (calamansi) to lower pH below 4.6, inhibiting microbial growth. The process involves partial hydrolysis of myofibrillar proteins (especially actin and myosin) while preserving omega-3 fatty acids better than thermal cooking.
Features ultra-fresh fish (often tuna or tanigue) cured with native citrus or coconut vinegar, ginger, and chilies. Served immediately for optimal texture, contrasting with Latin American ceviche's longer marination. Traditional versions may include raw fish bile (apdo) for bitterness.
Key Parameters
Temperature
°C - °C
Time
20-30 min
10 min (for very fresh sashimi-grade fish) - 2 hours (for tougher species)
Equipment
Glass or stainless steel bowlIce bath containerSharp boning knife (sashimi-grade)Citrus press
Steps
- 1.
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The Science
Primary Reaction
Acid-induced protein denaturation