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Ceviche--Cook-Off 34

Chris Amirault

By Chris Amirault
in Cooking

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gfweb

gfweb

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@Smithy These bugs survive the acid in our stomachs in order to get past and start an infection. Stomach pH is around 2. Straight white vinegar is 2.5ish says google...probably less acid in a ceviche prep.

 

But swimming in a lake doesn't often cause an infection (although years ago I got something...probably salmonella..after a canoe capsized in the New River and I drank a lot of water unintentionally). And as you say walleye don't usually consort willingly with mammals.

 

 

 

 

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MetsFan5

MetsFan5

Posted
Posted

Interesting.  I will eat most fish raw with the exception of uni— I don’t have a taste for it.  
  Yet I’ve never had carpaccio but I would definitely try it. 

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