What You Need to Know
The acidity of the citrus juice, typically around pH 2.0, breaks down proteins in the fish, making it tender and easier to digest. The marinating time and temperature are critical factors in achieving the desired texture and flavor.
Steps
- 1.
Ceviche de Conchas Negras (Tumbes, Peru): Black clam preparation with lime and chili
- 2.
Leche de Tigre (Lima, Peru): Citrus-based marinade served as drink
- 3.
Ceviche Mixto (Coastal Peru): Combines fish and seafood in citrus cure
The Science
Primary Reaction
Denaturation of proteins