When making ceviche, should I wash the slime off of the seafood first and then dry it, or not dry it? Or not even wash it if the seafood is recently caught?
When making ceviche, should I wash the slime off of the seafood first and then dry it, or not dry it? Or not even wash it if the seafood is recently caught?
Oh and is it safe to use raw shrimps and scallops for ceviche without first cooking them a little?
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Absolutely. You are using acid to denature ("cook") the proteins and to produce a bacteria- unfriendly environment; the same goal as using heatOriginally Posted by agp
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