I’ve always been intrigued by the idea of ceviche. If you’re not familiar, it’s a South American dish made with raw fish, that’s been “cooked” in a mixture of citrus juices like lemon, lime, or orange and seasoned with onion, chili peppers and herbs. The acids in the juice break down the proteins in the fish, and give it the appearance of being cooked.
The only tiny issue I have with ceviche is that while the acid breaks down the proteins, it really doesn’t do much to kill any bacteria or toxins in the fish. So unless you are completely certain that your fish is super fresh and here’s the important part – toxin free (almost impossible to know), you may run the risk Continue Reading..