KITCHEN PRACTICE 1 — A Full Ceviche From Scratch
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Chapter: Mexican Cookery 9 — Lime, Citrus & Ceviche: "Cooking" Without Heat

TASK
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Make a full ceviche from scratch — evenly cut, fresh fish, fully
submerged in lime juice, watched closely for the opacity change over
the real timing window, then drained and seasoned.

WHAT TO DO
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1. Source genuinely fresh fish, ideally previously frozen, and cut
   it into small, even pieces.
2. Place the fish in a non-reactive bowl and cover it fully with
   fresh lime juice, making sure every piece is submerged.
3. Refrigerate and check every few minutes, watching for the fish to
   turn from translucent to opaque.
4. Once opaque and firm — typically 15-30 minutes, depending on the
   size of the pieces — drain off most of the juice.
5. Toss with diced onion, chile, cilantro, and salt, and serve cold.

WHAT TO EXPECT
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- The fish should visibly change colour and texture during the
  marinating time, going from translucent and soft to opaque and
  firm.
- The finished ceviche should taste bright, tangy, and fresh, with a
  firm, pleasant texture — not raw-feeling, but not mushy either.
- The lime juice itself will likely look slightly cloudy by the end,
  a real sign of how much it's interacted with the fish.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the chapter's own full technique end to end for
the first time, giving a direct, tasted and observed demonstration
of "cooking" achieved entirely through acid rather than heat.