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“Kokoda isn't actually sushi, it's fish cooked in lime juice. Ceviche, which is made in Central and South America, is prepared in the same way. It's a chemical process, the citric acid denatures the proteins in the flesh of the fish so the molecules change their structure” — Anne Østby
Kokoda isn't actually sushi, it's fish cooked in lime juice. Ceviche, which is made in Central and South America, is prepared in the same way. It's a chemical process, the citric acid denatures the proteins in the flesh of the fish so the molecules change their structure