KITCHEN PRACTICE 3 — Raw Fish vs. Finished Ceviche
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Chapter: Mexican Cookery 9 — Lime, Citrus & Ceviche: "Cooking" Without Heat

TASK
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Set aside a small piece of raw fish before marinating the rest, then
compare it directly against a properly finished piece of ceviche —
appearance, texture, and how each feels when cut.

WHAT TO DO
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1. Before marinating your fish, set aside one small, raw piece on a
   separate plate.
2. Marinate the rest as usual, following Kitchen Practice 1's own
   timing.
3. Once the marinated fish is properly opaque and firm, place a
   piece next to the raw piece you set aside.
4. Compare the two directly — colour, translucency, how each feels
   when pressed or cut, and how each tastes.

WHAT TO EXPECT
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- The raw piece should look translucent and feel soft and yielding.
- The ceviche piece should look opaque and feel noticeably firmer,
  visually and texturally resembling cooked fish despite never
  touching heat.
- Cutting into each should also feel genuinely different — the raw
  piece softer and more yielding under the knife, the ceviche piece
  firmer and cleaner.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own central claim — real "cooking"
achieved through acid alone — something directly seen and felt side
by side, the clearest possible demonstration of the chemistry the
chapter describes.