Mine are brussels sprouts, beets, anchovies and livers

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[–] 1 point 2 months ago

I’m inclined to still call ceviche “raw”

IMO, the line is whether or not we rendered the food at all safe, from a bacterial contamination standpoint. I'm not convinced that the volume of acid in a ceviche is enough to sterlize the fish - I love the stuff but I wouldn't let it sit out overnight.

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