From: "Mary French"

> In Latin America a variety of dishes called ceviche are prepared in
similar fashion.  Fish is soaked in lemon or lime juice and seasonings until
the flesh is white and flaky.  The chemical change is (I have heard) akin to
cooking but its important to make sure your fish is fresh and has been
properly stored because the preparation does not destroy bacteria.  You can
search the internet for ceviche recipes; there are a lot out there.

I think the reason for this treatment with something "acid" is the same. It
prevents botulism which I believe is caused by a bacteria. It is done to
meat as well. It does not harm the parasites though. Lemon and vinegar also
keeps bloodsugar at a good level. Lemon is such a lovely "spice", and full
of vitamin C. I use it over salad and fish and in fishsoup.

Eva