Ceviche is not cooked with heat, but rather with an acid, such as lemon or lime juice. The acid in the juice denatures the proteins in the fish, making it opaque and firm, much like cooking it with heat would. This process is called ceviche, and it is a traditional method of preparing seafood in many Latin American countries.

To make ceviche, the fish is typically cut into small pieces and then marinated in an acidic mixture for several hours or overnight. The acid in the marinade denatures the proteins in the fish, causing them to become firm and opaque. The fish is then typically seasoned with salt, pepper, onions, tomatoes, cilantro, and other herbs and spices.

Ceviche is a refreshing and flavorful dish that is perfect for a hot summer day. It can be served as an appetizer, a main course, or even as a snack.

Here are some tips for making ceviche:

* Use fresh, high-quality fish.

* Cut the fish into small pieces so that it marinates evenly.

* Marinate the fish for several hours or overnight.

* Season the ceviche with salt, pepper, onions, tomatoes, cilantro, and other herbs and spices.

* Serve the ceviche immediately or chill it for later.