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September 7, 2026

Ceviche — not cooking with heat but it is still cooking

Ceviche is sometimes described as 'cooking' fish with acid rather than heat. The chemistry is accurate — the acid denatures the proteins in the fish and produces a change in texture and appearance similar to heat-cooking. But the food safety implications are different: acid curing does not kill pathogens the way heat does. For home ceviche: use the freshest fish available — sushi-grade if possible. The acid does what it does to texture and flavour but it is not a substitute for heat in terms of food safety. Short marinade time (10-15 minutes) for a ceviche that is still slightly tender in the centre; longer (45 minutes) for fully 'cooked' texture. The classic Mexican combination: white fish (sea bass, halibut), lime juice, white onion, serrano, cilantro, salt. Simple, direct, magnificent.

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    LimeLuca
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    September 7, 2026
    The 10-15 minute version — where the fish is still translucent in the centre — is the restaurant standard and the better eating experience. The 45-minute fully-cured version has a more uniform texture but loses some of the delicate freshness. For a good fish, shorter is better.
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