Ceviche is one of the most intriguing dishes I've ever learned about. It's a Spanish/Peruvian dish where you "cold-cook" seafood with the citric acid present in fruits like lime, lemon, and grapefruit. It's typically served with chips as a great appetizer. You may be wondering why someone would wait 4 hours for the citric acid in juice to cook salmon when you can do it in a matter of minutes in a sautee pan. Cold-cooking allows you to maintain the delicate and fresh textures of seafood. With that said, if you really need something quicker for dinner, go ahead and just cook your salmon over the heat. Texture changes, but the flavor is still awesome!