Description
Ceviche marinating uses acidity to break down proteins in raw fish, making it safe to eat and giving it a cooked texture.
Technical
The acidity in the marinade denatures the proteins on the surface of the fish, making it tender and easier to chew. The ideal temperature for marinating is between 4°C and 10°C (39°F to 50°F), and the marinating time can vary depending on the type and size of the fish. The acidity also helps to preserve the fish, making it a popular method for preserving fish in tropical regions.
Science
Primary Reaction
Denaturation of proteins
Sensory Profile
Aroma ()
CitrusyFreshOceanicBrightHerbalZesty
Origin & History
Civilization
South American
Era