Can you "cook" fish with acid (like lime juice or vinegar)? I thought that was what ceviche was but I want to make sure I am not just serving marinated raw fish.
by 
This Used To Be Me
ANSWERS: 8
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Yes. The key is that the acid denatures the proteins; therefore, you can call it cold-cooked, pickled or marinated.
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I've used a combo of lime juice and vinegar, and yes, it does 'chemically' cook the fish. It was yum yum good too! Ceviche is the national dish of Peru, by the way... :) Here's my fave recipe: SHRIMP CEVICHE 1 lb raw shrimp, peeled and de-veined Marinade: ½ cup fresh key lime juice ½ cup white vinegar 1 tsp salt 2 tsp hot sauce After marinating: Dash of Worcestershire 1 jalapeño, finely diced ½ cup of jicama, finely diced 2 tomatoes, peeled and chopped in small pieces 1/4 cup olive oil 1 onion, finely diced Fresh cilantro sprigs, chopped *Note – if raw shrimp makes you very uneasy, try dunking the shrimp in boiling water for 15-30 seconds after peeling. Continue the recipe as normal.* In a medium-sized glass or plastic bowl, stir together the lime juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 6 hours or overnight. Drain. Make a batch of fresh marinade, add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve with soda crackers or saltines.
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Yes you can 'cook' fish this way. I used lime juice in a bottle and poured over small chunks of halibut. Marinated in overnight, drained the juice and added all the typical ingredents used for ceviche and it was EXCELLENT - my husband just raved about it. Enjoy, JB
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Technically it 'cooks' in any strong acid. It's not heated cooking but it does change the texture more closely linked to pickling.
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You might not want to eat that while you're still pregnant. Just to be safe.
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Yes. The last fishing trip I was on in Baja, the crew served ceviche the third night we were onboard. They marinated a bunch of the yellowtail, we had caught, and we had it for dinner.
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According to my wife, everything mentioned is okay, except vinegar. You would not taste the fish, only the vinegar. You might want to add some lemon-pepper.
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Yes, according to you taste take lime juice,salt,chilly powder or black pepper powder,coriander powder,turmeric powder and ginger and garlic powder or paste mix all together adding little bit water or not(optional) and apply it on any fish. (You will get spicy powder in Giant or Safeway) in international section. Marinated 1 hour or 45 minutes in freeze. Then spray little oil on non-stick thick pan and fry it few minutes. It's ready to eat. Solmon fish without skin is good. Good luck.
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