The Citrus Science of Ceviche

With ceviche, you’re able to use nothing more complicated than citrus juice to quickly and easily prepare a Latin American inspired seafood menu masterpiece.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Cut Citrus

cut into segents leaving on rind for flavor from juice 5-7 limes or lemons

Step 2: Cut Shrimp

cut peeled and devained shrimp into bite size pieces

Step 3: Soak

squeeze citrus into small bowl add shrimp this frees the long chains of amino acids from its native form, allowing them to rearrange in a formation that is similar to that of traditionally cooked seafood.

Step 4: Drain

when shrimp turns pink it is done. It is important to know that unlike traditional cooking, the citrus juice is not killing off potential bacteria in the fish. This is why only the freshest fish should be used to make ceviche.

Science of Cooking

Participated in the
Science of Cooking

Be the First to Share


    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest



    1 year ago

    Very interesting! I was not familiar with this, so thank you for sharing. I learned some new things! :)