Description
Peruvian ceviche marination involves marinating raw fish in citrus juices to make it safe to eat and give it a cooked texture.
Technical
The acidity in the citrus juices denatures the proteins on the surface of the fish, making it safe to eat and giving it a cooked texture. The marination process also helps to break down the connective tissue in the fish, making it more tender and easier to chew. The ideal temperature for marinating ceviche is between 4°C and 10°C.
Science
Primary Reaction
denaturation of proteins
Sensory Profile
Aroma ()
bright citrusoceanic freshnessherbal cilantropungent red onionhint of chili heat
Origin & History
Civilization
Peruvian
Era
Pre-Columbian