08-05-2012, 12:46 AM
Ok, had to go Google it:
![[Image: img_ico_q.gif]](http://www.chow.com/assets/2006/09/img_ico_q.gif)
How does citrus “cook” raw things, like fish in ceviche?
![[Image: img_ico_a.gif]](http://www.chow.com/assets/2006/09/img_ico_a.gif)
Technically speaking, cooking requires heat, so ceviche (also known as seviche or cebiche), a dish in which raw fish is marinated in citrus juice, isn’t [url "http://www.washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html"]cooked[/url]. But it’s not exactly raw, either. Both heat and citric acid are agents of a chemical process called denaturation. In this process, the heat or citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices, this process of denaturation turns the flesh firm and opaque, as if it had been cooked with heat.
[angelic]
Couple links if anyone wants to read further.
There is mention of a par-boil, or pre-boil of the fish to address bacteria, parasites, then put it on the juice. There is also a suggestion that some fish can "overcook" and get tough or dry if on the juice for too long.
Add some onion, and peppers, bet a splash of vodka or tequila couldn't hurt! Lime and Lemon...
[url "http://www.chow.com/food-news/54060/what-is-ceviche/"]What is Ceviche?[/url]
[url "http://boards.straightdope.com/sdmb/showthread.php?t=482233"]How and why does lemon juice cook fish?[/url]
[url "http://en.wikipedia.org/wiki/Ceviche"]Wiki on Ceviche[/url]
Found the Bottle Fish recipe. It does involve 'canning' which I agree - would be a lot of weight/bulk to carry a canner! So - perhaps prepping the ingredients in a jar, giving them a boil, then cool to carry. Then a proper canning once home.
How does citrus “cook” raw things, like fish in ceviche? Technically speaking, cooking requires heat, so ceviche (also known as seviche or cebiche), a dish in which raw fish is marinated in citrus juice, isn’t [url "http://www.washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html"]cooked[/url]. But it’s not exactly raw, either. Both heat and citric acid are agents of a chemical process called denaturation. In this process, the heat or citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices, this process of denaturation turns the flesh firm and opaque, as if it had been cooked with heat. [angelic]
Couple links if anyone wants to read further.
There is mention of a par-boil, or pre-boil of the fish to address bacteria, parasites, then put it on the juice. There is also a suggestion that some fish can "overcook" and get tough or dry if on the juice for too long.
Add some onion, and peppers, bet a splash of vodka or tequila couldn't hurt! Lime and Lemon...
[url "http://www.chow.com/food-news/54060/what-is-ceviche/"]What is Ceviche?[/url]
[url "http://boards.straightdope.com/sdmb/showthread.php?t=482233"]How and why does lemon juice cook fish?[/url]
[url "http://en.wikipedia.org/wiki/Ceviche"]Wiki on Ceviche[/url]
Found the Bottle Fish recipe. It does involve 'canning' which I agree - would be a lot of weight/bulk to carry a canner! So - perhaps prepping the ingredients in a jar, giving them a boil, then cool to carry. Then a proper canning once home.