# chemical cooking with lemon juice, Peruvian lemon industry proganda? **URL:** \ **Category:** Factual Questions\ **Created:** [January 2, 2009, 3:43pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593 "2009-01-02T15:43:51Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![The\_Tao\_s\_Revenge](https://avatars.discourse-cdn.com/v4/letter/t/73ab20/32.png) [@The\_Tao\_s\_Revenge](https://boards.straightdope.com/u/The_Tao_s_Revenge)\ **Post date:** [January 2, 2009, 3:43pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/1 "2009-01-02T15:43:51Z")
I have a friend from Peru who gets homesick and can’t cook very well. Sometimes for this dish back home called “Ceviche”. It’s raw fish with assorted ingrediants that’s chemically “cooked”. Well awhile ago I made her Ceviche and she was very impressed I got it as close as I did considering I’ve never eaten it before and am very “white” (she calls anyone with American passport white). However I was still off from the flavor she remembers. Anyway I figured out what I did wrong. There’s two types of Ceviche. Peruvian and Mexican. The recipe I found was for Mexican Ceviche which uses lime juice to chemically cook the fish. Real Peruvian style needs lemon juice. However the source that said that also said only Peruvian lemons have enough acid to cook the fish. This sounds like a sales ad for Peruvian lemons to me. Is there any difference between Florida lemons and ones from Peru? Is Florida lemon juice okay for chemically cooking white fish? I’m a broke college student here so I can’t be importing lemons from all over the world. She graduated last month and I wanna make her some (safe) Ceviche for a graduation present. She’s been a very good friend to me, and you should be careful not to give your good friends the trots. Edit: in the title it should read ‘propaganda’ not ‘proganda’:smack: ---
**Author:** ![bordelond](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bordelond/32/150_2.png) [@bordelond](https://boards.straightdope.com/u/bordelond)\ **Post date:** [January 2, 2009, 3:49pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/2 "2009-01-02T15:49:35Z")
From the wikipedia page on ceviche: > [@](#): > > In Peru, it is composed of chunks of raw fish, with **lime or lemon** juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed). **There are many regional variations.** A specialty of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (sea bass) or lenguado (sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the\*\* lime juice marinade\*\*. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), **freshly squeezed key lime juice** , sliced onions, salt and chile (ají limo or rocoto). It appears there is no one “real Peruvian style”. Peru is a big country, with wide variations in climate, topography, and culture. ---
**Author:** ![SmellMyWort](https://avatars.discourse-cdn.com/v4/letter/s/ea5d25/32.png) [@SmellMyWort](https://boards.straightdope.com/u/SmellMyWort)\ **Post date:** [January 2, 2009, 4:05pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/3 "2009-01-02T16:05:49Z")
Do you have reason to be suspicious of your source? It seems reasonable for me to believe that fruits grown different places will vary in taste and composition. To sort of answer your question, the limes I had in Mexico always seem stronger than the ones I get here in the states. If you’re worried, you could always “cook” the fish in lime juice first, and then serve it with lemon wedges to squeeze over to get more of that flavor. ---
**Author:** ![Una\_Persson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/una_persson/32/346_2.png) [@Una\_Persson](https://boards.straightdope.com/u/Una_Persson)\ **Post date:** [January 2, 2009, 4:07pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/4 "2009-01-02T16:07:38Z")
Being a food science buff I started looking into some of my references and online. From what I can tell the Peruvian lemon is a different variety/species of fruit which seems to have a different taste, acid levels aside. It is possible that this taste may not be the same no matter what type of US lemon you use - but it’s also possible that it may be so close as to be the same. I seem to be finding a lot of pro-Peruvian lemon propaganda, but nothing in the way of scientific or blind testing. If your friend said that it was good but close with lime juice, I’ll bet any lemon juice _may_ be close enough as makes no difference. I’ll also note I found a _lot_ of blog and recipe-related posts out there where people were arguing over whether or not a Peruvian lemon was really a variety of lime. I cannot find a taxonomic listing to see how close it may be… ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [January 2, 2009, 4:08pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/5 "2009-01-02T16:08:54Z")
I’ve made ceviche here is CA w/ supermarket lemons and with lemons I’ve grown in my backyard. Never had a problem with acid levels. ---
**Author:** ![Una\_Persson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/una_persson/32/346_2.png) [@Una\_Persson](https://boards.straightdope.com/u/Una_Persson)\ **Post date:** [January 2, 2009, 4:10pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/6 "2009-01-02T16:10:07Z")
Here you go - you can just order some Peruvian lemon juice, for the low-low price of $155 for 1.5 liters. [http://www.peruconnections.com/shop/lemon.html](http://www.peruconnections.com/shop/lemon.html) ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [January 2, 2009, 4:40pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/7 "2009-01-02T16:40:51Z")
The stuff I’ve come up with about Peruvian lemons makes them sounds and looks suspiciously like the fruit we called “citron” in Cameroon (not to be mixed up with English “citrons”, which are an entirely different fruit.) They are small, round, usually green and pretty juicy. The taste is more to the lime side than the lemon side, but isn’t quite a lime. It’s also got a bit of a bitter element to it. I could never make good lemonade out of the damned things. If they are the same thing, then they are found on two continents and chances are you can find them somewhere stateside as well. Check your local Latin and Asian supermarkets and see if you see any funky looking citrus. And not to knock Puru on it’s obvious but kind of weird lemon pride, but if these are the same things they were almost certainly chosen for the ability to grow in crappy soil. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 2, 2009, 4:51pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/8 "2009-01-02T16:51:11Z")
> [@even\_sven](#): > > The taste is more to the lime side than the lemon side, but isn’t quite a lime. It’s also got a bit of a bitter element to it. I could never make good lemonade out of the damned things. I wonder if one could duplicate the taste by using lime juice (or a mixture of lime and lemon) with a bit of the white citrus pith from the peel added in? That white stuff can be very bitter, and might provide that note, if that’s what’s lacking. Or maybe lime with a little grapefruit mixed in? ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [January 2, 2009, 6:11pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/9 "2009-01-02T18:11:18Z")
I’ve spent a silly amount of time doing research, and all I’ve learned is that [citrus taxonomy](http://catalogue-of-organisms.blogspot.com/2008/10/are-you-sucking-on-lemon-or-lime.html) is pretty ridiculously complicated. I haven’t been able to come up with the species name of the Peruvian"lemon" nor my West African “citron.” In fact, I’m beginning to suspect they are all just Mexican limes. Compare the google images of Purvian lemons to those of Mexican limes. The look pretty much the same, yeah? Were use using regular or Mexican (Key) limes in this? Although [this outfit](http://gade128.trustpass.alibaba.com/) seems to be trading “green lemons” from Senegal. They wouldn’t call them that if they were actually limes, would they? ---
**Author:** ![hellpaso](https://avatars.discourse-cdn.com/v4/letter/h/ecae2f/32.png) [@hellpaso](https://boards.straightdope.com/u/hellpaso)\ **Post date:** [January 2, 2009, 7:42pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/10 "2009-01-02T19:42:47Z")
Sounds like “key limes” to me. ---
**Author:** ![Atomicflea](https://avatars.discourse-cdn.com/v4/letter/a/58956e/32.png) [@Atomicflea](https://boards.straightdope.com/u/Atomicflea)\ **Post date:** [January 2, 2009, 9:11pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/11 "2009-01-02T21:11:56Z")
Peruvian here. Peruvian-style (yes, there is such a thing) ceviche is made with _corvina_ (white sea bass), and the cilantro-ginger-lime-onion mix is usually blended smooth and then poured over the fish for the best flavor. In Peru we call this a _limón_, which is the word for lemon. To us, a limón is green. We call those yellow things _limas_ (limes). The closest thing to a Peruvian lime, which I use when making my ceviche here, as your huge limes are tasteless, are these, [key limes](http://img.alibaba.com/photo/11274909/Limes_Limas_Limon_Comun_Key_Lime.jpg). I had to add, [this](http://www.elaw.org/assets/images/people/pe.2003.sin.limon.jpg) is what we think of ceviche with limes! ---
**Author:** ![Atomicflea](https://avatars.discourse-cdn.com/v4/letter/a/58956e/32.png) [@Atomicflea](https://boards.straightdope.com/u/Atomicflea)\ **Post date:** [January 2, 2009, 9:15pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/12 "2009-01-02T21:15:00Z")
> [@even\_sven](#): > > And not to knock P **E** ru on it’s obvious but kind of weird lemon pride, but if these are the same things they were almost certainly chosen for the ability to grow in crappy soil. On the contrary, the soil in Peru where they grow these is ridiculously fertile. > [@WhyNot](#): > > I wonder if one could duplicate the taste by using lime juice (or a mixture of lime and lemon) with a bit of the white citrus pith from the peel added in? That white stuff can be very bitter, and might provide that note, if that’s what’s lacking. > > Or maybe lime with a little grapefruit mixed in? Blasphemy!:mad: ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [January 2, 2009, 9:19pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/13 "2009-01-02T21:19:39Z")
> [@Una\_Persson](#): > > Here you go - you can just order some Peruvian lemon juice, for the low-low price of $155 for 1.5 liters. > > [http://www.peruconnections.com/shop/lemon.html](http://www.peruconnections.com/shop/lemon.html) :eek: I’ll take a case or two to start I think.😉 ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [January 2, 2009, 9:37pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/14 "2009-01-02T21:37:22Z")
> [@The\_Tao\_s\_Revenge](#): > > Well awhile ago I made her Ceviche and she was very impressed I got it as close as I did considering I’ve never eaten it before and am very “white” (she calls anyone with American passport white). However I was still off from the flavor she remembers. A: why don’t you fight her ignorance regarding the “white” thing, and B: Why are you slavishly devoted to replicating a flavor she can’t articulate herself? ---
**Author:** ![spinky](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@spinky](https://boards.straightdope.com/u/spinky)\ **Post date:** [January 2, 2009, 10:18pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/15 "2009-01-02T22:18:55Z")
> [@levdrakon](#): > > Why are you slavishly devoted to replicating a flavor she can’t articulate herself? Why are people on this board more interested in questioning the motives behind a factual question than just trying to answer it? ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [January 2, 2009, 10:20pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/16 "2009-01-02T22:20:17Z")
> [@levdrakon](#): > > B: Why are you slavishly devoted to replicating a flavor she can’t articulate herself? _Peruvian_ lemons. Furry Death. Duh. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [January 2, 2009, 10:23pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/17 "2009-01-02T22:23:19Z")
> [@ntucker](#): > > Why are people on this board more interested in questioning the motives behind a factual question than just trying to answer it? The “factual” question was predicated on a “white” not knowing how to replicate a flavor, which is ridiculous, in a fighting ignorance sort of way. ---
**Author:** ![Manduck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manduck/32/256_2.png) [@Manduck](https://boards.straightdope.com/u/Manduck)\ **Post date:** [January 2, 2009, 10:47pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/18 "2009-01-02T22:47:34Z")
> [@hellpaso](#): > > Sounds like “key limes” to me. This site says that they are key limes: [http://www.scallops.pe/eng\_limon.htm](http://www.scallops.pe/eng_limon.htm) ---
**Author:** ![Atomicflea](https://avatars.discourse-cdn.com/v4/letter/a/58956e/32.png) [@Atomicflea](https://boards.straightdope.com/u/Atomicflea)\ **Post date:** [January 2, 2009, 10:49pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/19 "2009-01-02T22:49:56Z")
> [@Manduck](#): > > This site says that they are key limes: [http://www.scallops.pe/eng\_limon.htm](http://www.scallops.pe/eng_limon.htm) Yum. I’m gonna go home and get drunk on pisco sours. ---
**Author:** ![spinky](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@spinky](https://boards.straightdope.com/u/spinky)\ **Post date:** [January 2, 2009, 11:18pm UTC](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593/20 "2009-01-02T23:18:19Z")
> [@levdrakon](#): > > The “factual” question was predicated on a “white” not knowing how to replicate a flavor, which is ridiculous, in a fighting ignorance sort of way. Give me a break. That was an aside, presumably intended to be humorous. The question is whether or not there are Peruvian lemons that have significantly different taste and/or acidity. [Next page](https://boards.straightdope.com/t/chemical-cooking-with-lemon-juice-peruvian-lemon-industry-proganda/479593.md?page=2)