KITCHEN PRACTICE 2 — Properly Timed vs. Over-Marinated
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Chapter: Mexican Cookery 9 — Lime, Citrus & Ceviche: "Cooking" Without Heat

TASK
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Marinate two equal portions of fish — one for the proper timing
window, one left far longer — and compare their final texture
directly.

WHAT TO DO
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1. Cut two equal, small portions of fresh fish into even pieces.
2. Submerge both fully in lime juice at the same time.
3. Remove Portion A once it turns properly opaque and firm — within
   the real 15-30 minute window.
4. Leave Portion B in the juice for a much longer time — an hour or
   more past when it looked done.
5. Drain both and compare their texture directly, tasting a piece of
   each.

WHAT TO EXPECT
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- Portion A should taste firm and pleasant, with a real, clean
  "cooked" texture.
- Portion B is likely to taste noticeably mushier or mealier, the
  acid having continued breaking down the protein well past the
  point of a good texture.
- Both should look similarly opaque by appearance alone, making
  texture — not colour — the real distinguishing factor between
  them.

WHY THIS WORKS AS AN ANSWER
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This exercise reproduces the chapter's own central warning directly
— that ceviche's real timing window is narrow, and that "opaque"
alone isn't the only signal worth tracking, since texture can keep
degrading well after colour has already changed.