Time for your Friday Cooking Class!
Did you know that if you wanted to cook fish that you don’t actually need heat? You can actually use acid. Like in the case of ceviche.
A little snippet from FoodCrumbles.com:
Ceviche is fish that has not been heated, instead, it is cooked by immersing it in an acid. As we discussed above, one of the most important steps of cooking fish is the denaturation of proteins. This can be done by heat, but acids can do this as well! Acids will interact with the side chains of the proteins causing similar changes.