What "cooks" the shrimp in this recipe? Traditionally, it's a citric acid, but I don't see anything like that here.

Dorene
  • Posted by: Dorene
  • June 17, 2018
  • 1867 views
  • 2 Comments

2 Comments

702551 June 17, 2018
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.
 
702551 June 17, 2018
Here's is a table of pH values for a small selection of items:

http://osumex.com/_whatisph.php

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.
 
Recommended by Food52