The Science Behind Ceviche

Piece of raw tuna next to bowl of tuna soaking in lime juice

Looking to cook fish in a new way? Try ceviche — a technique for cooking without heat. Watch Pia Sörensen, course faculty for HarvardX’s Science & Cooking: From Haute Cuisine to Soft Matter Science, demonstrate ceviche and explain the science that makes it possible.


Pia Sörensen, Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, joined Spoon University in a Facebook Live event to demonstrate the concept of diffusion in making ceviche.


Hungry for more? You can cook and experiment with top chefs and Harvard researchers in our upcoming course Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)


Course tile for Science & Cooking