The article explores the popular belief that lemon juice can 'cook' fish and shrimp, particularly in dishes like ceviche or aguachile. It clarifies that while many people have observed this phenomenon, it is not cooking in the classical sense, as cooking usually involves applying heat to food. Instead, the acid in lemon juice interacts with the proteins in the seafood, altering their structure without raising their temperature.

According to culinary references, this process involves citric acid changing the properties of the proteins in the seafood, leading to a change in texture and appearance. The article cites the culinary guide Larousse Cocina to explain the scientific basis behind this reaction, highlighting that while heat typically makes proteins firmer and opaque, lemon juice achieves a similar result through its acidic properties.

In conclusion, the piece emphasizes that understanding this culinary reaction is essential for those who enjoy preparing seafood dishes, as it addresses common misconceptions about the cooking process and may enhance culinary skills and presentation for home cooks.