This easy, refreshing dish combines umami-packed shio konbu (salted kelp) with fragrant Meyer lemons and white-meat fish like Tai (sea bream) to make for a ridiculously flavorful ceviche that can be thrown together in minutes. Served with a salad, it makes for a nice light meal on a hot summer day that doesn't require the use of any heat.
The acidic lemon juice denatures the protein in the fish, giving it a cooked appearance and texture on the outside. If you let it rest for long enough, it will take on this texture through the entire piece of fish, but I prefer serving it while it still has the texture of sashimi in the center.
One thing to be aware of is that although the fish may look "cooked," lemon juice doesn't have the same power as heat to destroy pathogens, so it's very important you use fish that's meant for eating raw.
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