Can seafood be cooked only with lemon?

Is it true? Seafood can only cook with lemon? The use of lemon juice “to cook” these foods is a common practice in cooking art, especially in dishes such as Ceviche and Auguachile.

In the full season, you are likely to go to Buy seafood or fish To enjoy Easter WeekAnd you are thinking about different ways to prepare them to enjoy them; However, some of the most popular methods of cooking can be subject to legends …

This is in the kitchen in Latin America, especially in the Mexican and Berruvi, Use lemon juice to prepare raw seafoodS is a very common technique and estimate.

Sils like him Ceviche, Auguachile or Shrimp cocktail He invaded tastes for the freshness, acidic taste and simple preparation.

But behind this famous cooking tradition, no doubt arises not to know how to answer certainty: Does seafood really cook or just “camouflage”?

Does lemon really cook seafood?

At first glance, it seems yes, Cook lemon seafood and fishSince they change its color, in a transparent color to more mysterious, its fabric becomes more stable, similar to what it could have gone through a bowl or bowl.

However, although this physical change is clear, the reality is that It is not a scientific cooking No toilet.

What happens when citrus juices such as lemon or lime are added to seafood is a process called protein dirt: acid changes the structure of food proteins, which adjusts their appearance, color and texture.

Proteins rest, reorganize, change the consistency of food and give them the “cooked” side. But this type of “chemical cooking” does not remove bacteria, viruses or parasites, unlike heat, which destroys these pathogens.

So those dishes such as CEVICHE, Auguachile or TIRADITO that we prepare at home (or enjoy them Institutions and eventsWhile they are “cooked”, they can represent a problem through its raw consumption.

However, despite the potential risks, serious diseases can be low if clean and good storage practices are followed.

Is it painful eating cooked seafood only with lemon?

Depends on. he Consumption of raw seafood or processing only with lemon It can be health risks, especially if certain precautions are not taken:

• Always purchase fresh seafood, good quality and in approved places.
• MAits has already been released if they will be consumed in preparations without cooking, to get rid of parasites. The ideal is at -20 ° C for at least 7 days, OA -35 ° C for 15 hours).
• Keep in mind that although freezing can help in some parasites, it does not kill all bacteria or viruses that may exist, such as hepatitis A virus, because some only die at heat.
• Wash your hands, utensils and work surfaces before and after the raw shellfish to avoid cross pollution.

So, Can seafood be cooked only with lemon? Yes, not, because lemon juice changes the tissue and colors of seafood, but it does not really cook them from a microbiological point of view.