Why Is Ceviche Cooked in Lime Juice? The Science and Safety
Ceviche is “cooked” in lime juice because citric acid denatures seafood proteins, changing translucent muscle into an opaque, firmer texture without applying heat. The fish remains uncooked in the food-safety sense: lime juice can alter proteins and reduce some microbes, but it cannot reliably eliminate all bacteria, viruses, or parasites. Key facts at a glance […]