"Melba's Jammin'" > wrote in message
...
> In article >, "43N79W"
> > wrote:
>
> >The idea is that you marinate everything in the fridge all day and the
> >acid from the marinade somehow "cooks" the fish (the fish is actually
> >put in the marinade raw). Kind of like cooking without heat. Has
> >anybody heard of this? Does this dish have a name?
>
> Look up ceviche.
> --
> -Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare
tab.
>
Yep, sounds like Ceviche to me, too, but there are some variations in other
cuisines. Did it have lime?

Acids "coagulate" proteins, which is what heat does but heat also shrinks
them.