Description
Precision-controlled acid denaturation of proteins at sub-cooking temperatures.
Technical
Combines citric/malic acid diffusion with sous-vide's thermal stability to partially hydrolyze collagen while preserving tender textures. Avoids thermal over-denaturation seen in traditional ceviche.
Culinary Significance
Creates translucent, silken textures in seafood while infusing balanced acidity.
Science
Primary Reaction
Acid-induced protein denaturation
Parameters
Temperature
48°C optimal
40°C to 55°C range
Time
90 minutes
30 minutes – 3 hours
Equipment
Immersion circulatorVacuum sealerFood-grade pH strips