The citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.
And a different explanation that might be clearer and includes a couple of important guidelines:
Let me explain using the example of fish, which consists mostly of protein fibers that resemble coiled springs. When heat is applied, starting at about 130 degrees F., the bonds holding these fibers in place begin to relax-that is called denaturing-and then the protein fibers straighten out and link together (coagulation). The fish is thus cooked. However, this process can be caused by more that just heat. Air drying, a very old culinary practice, has the same effect, and so does acidity. So the citric acid in limes, lemons, grapefruit, and Oranges has precisely the same effect on the protein in fish and other seafood that heat does.
One major difference, however, is that citric acid will not kill any parasites in the fish like heat will. Fortunately, most fish are parasite-free, as any sushi chef will tell you. So the rule of thumb is: if you are comfortable eating sushi or sashimi, go ahead and try ceviche.
No, it is not.
It would be a chemical change/reaction.
Toasting bread is a chemical reaction. The Maillard reaction occurs when the sugars and amino acids in the bread react at high temperatures, forming new compounds that give the bread its toasted flavor and color.
Yes, making caramel sauce involves a chemical reaction called caramelization. This reaction occurs when sugar is heated, causing it to break down and turn into a golden-brown liquid with a deep, rich flavor.
Yes, the rusting of steel is a chemical reaction. It occurs when the iron in steel reacts with oxygen and water in the presence of an electrolyte to form iron oxide, commonly known as rust. This process involves a chemical transformation of the iron atoms, making it a chemical reaction.
Yes, it is a chemical reaction.
For making ceviche, it is best to use firm, white-fleshed fish such as sea bass, snapper, or halibut. These types of fish are commonly used in traditional ceviche recipes.
a chemical reaction
The type of fish typically used for making ceviche is white fish, such as sea bass, snapper, or halibut.
yes
No, it is not.
A chemical reaction is irreversible, while a physical change is reversible. Fire is a chemical reaction because you can't get back the products.
It would be a chemical change/reaction.
yes
A chemical reaction.
yes
This is an irreversible change as any cooked food cannot be returned to an uncooked state. This makes it a chemical reaction/change. Hope this helps, Kind regards, sasjade