I have a question about the recipe "Peruvian Shrimp Ceviche (Sivinche)" from Food52. What "cooks" the shrimp in this recipe? Traditionally, it's a citric acid, but I don't see anything like that here.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
The red wine vinegar (and to a lesser extent the tomatoes) provide the acidity that denatures the shrimp; lemon juice is used in traditional ceviche recipes.
Here's is a table of pH values for a small selection of items:
Lemon juice and vinegar both have a pH of 2. While whole tomatoes are not listed in this table, tomato juice clocks in with a pH of 4.
And a recipe—in case it helps you, too.
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
We're Rolling Out the Best