Description
Acidic marination of fish denatures proteins to create a cooked texture.
Technical
Acidic conditions lower the pH of fish muscle, causing myosin and actin to unfold and aggregate. This denaturation leads to protein coagulation, giving ceviche its characteristic firm yet tender mouthfeel. Temperature and time must be controlled to prevent over‑coagulation or bacterial growth.
Science
Primary Reaction
Acidic denaturation of fish muscle proteins (myosin and actin) leading to coagulation
Sensory Profile
Aroma ()
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