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The acid in the juice reacts with the proteins in the fish (I think it's the proteins) and makes the raw meat undergo basically the same chemical reaction that is undergone when the fish is exposed to heat. There's some french something where you take foie gras and slice it thin, then put lemon juice on top of it to "cook" the foie gras.... which I think is utterly disgusting but hey, whatever floats your culinairy boat!
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Sage knows our mythic history, King Arthur's and Sir Caradoc's
She answers hard acrostics, has a pretty taste for paradox
She quotes in elegiacs all the crimes of Heliogabalus
In conics she can floor peculiarities parabolous -C'hi
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