Description
A raw fish dish marinated in lime juice and coconut milk, producing a firm yet tender texture.
Technical
The acidic lime juice lowers the pH to 2–3, causing fish proteins to denature and unfold within 15–30 min. Coconut milk introduces fat that stabilizes a mild emulsion, raising the pH to ~4.5–5.0 and adding mouthfeel and flavor.
Science
Primary Reaction
Acid-induced denaturation of fish proteins (protein unfolding and aggregation)
Sensory Profile
Aroma ()
citruscoconutseafreshtangybrighttropical
Wine Analogy
Sauvignon Blanc - bright acidity with tropical fruit notes
Coffee Analogy
Ethiopian Yirgacheffe - citrusy brightness with floral undertones