How is Ceviche "Cooked?"

What does it mean to have cooked something? Most people are probably thinking cooking involves a heat source to break down proteins. But what about ceviche? No heat source is used to “cook” ceviche but it still undergoes a process where proteins are denatured. We’re taking a closer look at proteins why they denature. Hungry Planet - https://www.youtube.com/watch?v=bDifJdzFQUQ Find us on all these places: Subscribe! http://bit.ly/ACSReactions Facebook! http://facebook.com/ACSReactions Twitter! http://twitter.com/ACSReactions Instagram! https://www.instagram.com/acsreactions/ Credits: Executive Producer: Matthew Radcliff Producers: Elaine Seward Andrew Sobey Darren Weaver Writer: Alex Dainis, PhD Host: Alex Dainis Scientific consultants: Joe Regenstein, PhD Leila Duman, PhD Brianne Raccor, PhD Sources: https://www.seriouseats.com/the-food-lab-ceviche-and-the-science-of-marin https://www.khanacademy.org/science/biology/macromolecules/proteins-and-amino-acids/a/orders-of-protein-structure#:~:text=The%20most%20common%20types%20of,pleated%20sheets%20and%20alpha%20helices. https://www.ncbi.nlm.nih.gov/books/NBK470269/#:~:text=Once%20the%20nonpolar%20amino%20acids,contribute%20to%20the%20tertiary%20structure. https://chem.libretexts.org/Courses/University_of_Arkansas_Little_Rock/CHEM_4320_5320%3A_Biochemistry_1/02%3A__Protein_Structure/2.5%3A_Denaturation_of_proteins#:~:text=Heat%20or%20UV%20radiation%20supplies,hydrogen%20bonding%20and%20dispersion%20forces. https://www.ifst.org/lovefoodlovescience/resources/protein-acid-denaturation#:~:text=A%20protein%20becomes%20denatured%20when,citric%20acid%20from%20lemon%20juice) https://pubmed.ncbi.nlm.nih.gov/24235241/ https://www.eufic.org/en/food-safety/article/the-why-how-and-consequences-of-cooking-our-food https://theory.labster.com/denaturation_acid_base/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950590/#:~:text=Although%20the%20preparation%20of%20ceviche,of%20viable%20cells%20%5B9%5D https://pubag.nal.usda.gov/catalog/7712770 https://theory.labster.com/denaturation_alcohol/ https://pubmed.ncbi.nlm.nih.gov/22443795/ https://munglobal.com.au/resources/knowledge-base/pathogens/why-70-isopropyl-alcohol-is-a-better-disinfectant-than-99-isopropyl-alcohol/ https://www.sciencedirect.com/science/article/pii/S0963996920307055#:~:text=During%20the%20preparation%2C%20salt%20and,greatly%20concentrates%20fat%20and%20flavor https://www.sciencedirect.com/science/article/pii/S0362028X22065826?via%3Dihub 00:00 What does "cooked" mean? 00:48 Fun with amino acids 01:19 Tryptophan is apparently a turkey... 01:58 Protein structures 04:27 Breaking down amino acid bonds 05:46 What happens in ceviche? 06:50 But is it safe?