by Editorial Staff
Ceviche (Peruvian, Latin American) is marinated in lime juice or another citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps turned pink after being juiced). The difference lies in the preservation of natural taste, healthy composition, and juiciness. Combination with vegetables is an unsurpassed aroma, taste delight, and a long pleasant aftertaste. Those who like spicy can add chili pepper, which will bring the taste of the dish closer to the original Peruvian recipe.
For ceviche (5 servings):
For the marinade:
For molecular caviar:
Molecular caviar preparation:
For reinforced water:
Making ceviche:
Enjoy your meal!
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