Description
Ceviche marinating is a culinary technique where raw fish is marinated in citrus juices to break down proteins and tenderize the fish.
Technical
The acidity in citrus juices denatures proteins on the surface of the fish through acidification, and breaks down connective tissues through acid hydrolysis, making it safe to eat and tenderizing it.
Science
Primary Reaction
Denaturation of proteins due to acidification and breakdown of connective tissues due to acid hydrolysis
Sensory Profile
Aroma ()
citrusyfreshoceanicherbalbrightzingy
Wine Analogy
Similar to a crisp Sauvignon Blanc with citrus and mineral notes
Coffee Analogy
Like a bright, acidic Ethiopian Yirgacheffe with citrus undertones