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What "cooks" the shrimp in this recipe? Traditionally, it's a citric acid, but I don't see anything like that here.
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Dorene
June 17, 2018
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pescetarian
Recipe question for:
Peruvian Shrimp Ceviche (Sivinche)
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.
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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.