Description
A Peruvian dish where raw fish is “cooked” by acid denaturation in lime juice at low temperature.
Technical
The citric acid (pH 2–3) protonates side chains of myosin and actin, disrupting hydrogen bonds and causing protein unfolding within 15–30 minutes. Low‑temperature marination (0–4 °C) limits bacterial growth while allowing controlled denaturation, preserving a firm yet tender texture. Excessive acid exposure or prolonged time leads to over‑denaturation, yielding a mushy, rubbery mouthfeel.
Science
Primary Reaction
Acid‑induced denaturation of muscle proteins (myosin, actin)
Sensory Profile
Aroma ()
citrusybrightmarinespicyherbaceous
Origin & History
Civilization
Pre‑Inca coastal peoples of Peru
Era