Ceviche acid-cooking
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Origin
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Description
Ceviche 'cooks' raw seafood through acid denaturation rather than heat. Citrus juice (primarily lime) denatures the surface proteins of fish, turning it opaque and firm — the same structural change that heat causes, achieved through pH instead of temperature. Peruvian ceviche is defined by its leche de tigre (tiger's milk) — the citrus-based curing liquid that becomes a flavoured sauce. Ecuadorian, Mexican, and other Latin American ceviches each follow distinct traditions.
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The Thread
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Flavour Context
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Pillars V — VII
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