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Raw fish that becomes safe to eat when marinated in lime juice is known as ceviche.
Ceviche is a popular dish in Latin American cuisine, particularly in countries like Peru, Mexico, and Ecuador. It typically consists of raw fish or seafood that is marinated in a mixture of lime or lemon juice, along with various seasonings and vegetables. The acid in the citrus juice helps to denature the proteins in the fish, effectively "cooking" it and making it safe to consume.
The marinating process, which usually takes several hours, transforms the texture and flavor of the fish, giving it a firm and slightly "cooked" texture while retaining its freshness. Ceviche is often served as an appetizer or as a main dish, and it is enjoyed for its tangy and refreshing taste.
It is important to note that the quality and freshness of the raw fish used in ceviche are crucial to ensure food safety. Proper handling and sourcing of seafood are essential to minimize the risk of foodborne illnesses.
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Raw fish that becomes safe to eat when marinated in lime juice is known as "ceviche."
Ceviche is a popular dish in many Latin American countries and is made by marinating raw fish or seafood in citrus juice, typically lime or lemon juice, along with various seasonings such as onions, cilantro, and chili peppers. The acidity from the citrus juice effectively "cooks" the fish, making it safe to consume without traditional heat cooking methods.
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