Description
Ceviche is a dish where raw fish is cured in citrus juice, turning it opaque and firm through acid denaturation.
Technical
The citric acid in lime juice lowers the pH to around 2.5–3.0, causing myosin and actin proteins to denature and coagulate. This process mimics heat‑induced denaturation but occurs at ambient temperatures. The resulting protein network traps water, giving the fish a firm texture while preserving its raw flavor.
Science
Primary Reaction
Acidic denaturation of fish muscle proteins (myosin, actin)
Sensory Profile
Aroma ()
bright citruspungent capsaicinfresh cilantrooceanic brineherbal undertones
Origin & History
Civilization
Peruvian
Era
Pre-Columbian