At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, should you stick to tested recipes? Or is there a way to figure out: what kind of acids will work, what kinds of meats will work, and when the meat is sufficiently "cooked"?
Edit: Added quotes around "cooked" since, as Bob pointed out, the meat is not cooked per se.