How do I use the Real Lime Concentrate in the plastic lime to equal 1/4 cup of fresh lime juice?
Yes, but make sure your fish is fresh and from a good source.
I vaguely remember hearing that somewhere. I wonder if it would do the same with chicken. I had a recipe for chicken marinated in italian dressing, honey and lime juice. I let it set in the fridge overnight and the next day when I cooked it most of the chicken had turned white.
Are you talking about making ceviche, or actually cooking the fish on or in a stove using lime as a flavoring? I assume you're talking about making ceviche. For ceviche you just place the raw fish (cut into small dices) into a glass pan with your seasonings, salt, any vegetables you want to add and the lime (or lemon...or both) juice. Leave it set on the counter, and after an hour or so, give it a good stir to make sure everything gets covered with juice. Cover it and allow it to marinate in the refrigerator for 3-6 hours before serving.
Being a former chef and having made ceviche, lomi-lomi salmon and other citrus marinated dishes, it is not really cooking, the juices chabge the protien structure of the flesh otherwise in a sence cooking but it is still is some manner raw. When marinating meats and poultry there structures are a bit different, with regards to chicken in a salad dressing marinate it would change the texture and make it frimer but not like the fish, you would sit need to either saute or baked the chicken or parts. Acid marinate allow the meat to tenderizer and bcome softer for a less chewy taste and feel, just like pounding a stak or pork chop into a cutlet does a similar tenderizing.
