At an upcoming family get-together I'm planning to serve some ceviche & mojitos.
I got the idea from seeing Rick Bayless on tv recently. He said the fishermen
in Yucatan he met don't cook their fish, they just marinade it for a few minutes
in lime juice, with a bit of onion & cilantro.

Sounds delicious. It's a traditional dish that's conventionally acceptable that
lets me eat raw meat in a social setting. I wonder what health effects
marinades have though?

I've heard that an acid marinade, similar to exposing the meat to heat, can
denature proteins, and Rick was talking about how the lime juice "cooks" the
fish a bit. I wonder what affects this has on the body, based on how we believe
raw meat is digested?

Edward