In a short piece accompanying a recipe for Roasted Halibut With Lemons, Olives and Rosemary in The New York Times, author Melissa Clark warns against placing sliced lemons on top of the fish too soon before cooking. In so doing, she provides a great turn of phrase — she says be careful not to create “an accidental ceviche.”
In context: “That afternoon, I seasoned the fish with chili, salt and olive oil, set the fillets in a pan and chilled them in the refrigerator. I also sliced the lemons, but kept them away from the halibut, avoiding an accidental ceviche.”
That’s deep stuff. When life gives you lemons, try not to create an accidental ceviche.