Description
Peruvian ceviche marination involves denaturation of proteins in raw fish through acidity from lime juice.
Technical
The acidity in lime juice breaks down protein structure, making it more accessible to enzymes, leading to tenderization and a softer texture. The combination of acidity and enzymes leads to the breakdown of proteins, making them more susceptible to further degradation.
Science
Primary Reaction
denaturation of proteins
Sensory Profile
Aroma ()
citrusyfreshbrightzestyherbaloceanic
Origin & History
Civilization
indigenous people of Peru
Era