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How long does ceviche keep?
How long does fresh parsley keep in the fridge?How long does bicarbonate soda (baking soda) keep?How long does butter cream icing keep?How long does eggwash keep?Mexican ceviche vs. Japanese sashimiHow long does Peanut Oil keepPomegranate juice cevicheWhat is missing in this recipe for Peruvian fish ceviche?How long can I keep peanut powder?Using heat to cook (mock) ceviche
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We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how long I should keep it in the fridge, if at all?
Note: this is not super high quality sashimi grade fish. Nor is it the freshest fish in the world.
storage-lifetime ceviche
asked May 22 '14 at 3:32
AaronAaron
126114
add a comment |
We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how long I should keep it in the fridge, if at all?
Note: this is not super high quality sashimi grade fish. Nor is it the freshest fish in the world.
storage-lifetime ceviche
asked May 22 '14 at 3:32
AaronAaron
126114
3
I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28
add a comment |
We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how long I should keep it in the fridge, if at all?
Note: this is not super high quality sashimi grade fish. Nor is it the freshest fish in the world.
storage-lifetime ceviche
asked May 22 '14 at 3:32
AaronAaron
126114
We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how long I should keep it in the fridge, if at all?
Note: this is not super high quality sashimi grade fish. Nor is it the freshest fish in the world.
storage-lifetime ceviche
storage-lifetime ceviche
asked May 22 '14 at 3:32
AaronAaron
126114
asked May 22 '14 at 3:32
AaronAaron
126114
asked May 22 '14 at 3:32
AaronAaron
126114
asked May 22 '14 at 3:32
AaronAaron
126114
asked May 22 '14 at 3:32
AaronAaron
126114
126114
3
I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28
add a comment |
3
I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28
3
3
I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28
add a comment |
8 Answers
8
active
oldest
votes
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
add a comment |
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
add a comment |
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
add a comment |
Being a person who has done it. It lasts me loke 4 days to eat, i make so i can eat next days. Well that's how long it takes me to finish the 2 lb bag fish
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
add a comment |
Suggest you all read about pickled fish and sea food. It last for 6 months to a year. I have kept ceveche refrigerated and eaten it weeks later. It tastes a bit fish stronger and the texture is not as firm as the first 3 days but, it is still good. And, I am still alive and well to tell about it. If you use fresh squeezed citrus, (lemon, lime, orange) once it is cooked in the citrus acid it goes on and becomes pickled. Ceveche was the way fish and seafood was preserved hundreds of years before there was refrigeration. Surely, you don't think this preservation method was only for a few hours or days.
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
add a comment |
I have kept a week or longer. The fresh lime juice seems to preserve it....?? Never a problem.
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
add a comment |
I say a round a bout a day or 2
answered May 22 '14 at 7:11
HarrisHarris
1
add a comment |
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8 Answers
8
active
oldest
votes
8 Answers
8
active
oldest
votes
active
oldest
votes
active
oldest
votes
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
add a comment |
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
add a comment |
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
My reading of Kenji López-Alt's food lab on ceviche is that once you marinade it you should eat it ideally within 30 minutes and certainly within 1 hour. Any longer and the texture is ruined.
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
answered May 22 '14 at 8:22
Peter TaylorPeter Taylor
1,7391423
1,7391423
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
add a comment |
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
1
1
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
I have read the same article, and I believe your interpretation to be flawed. The author of that article tested the effect of marinating the fish in straight lime juice. When you remove the fish from the marinade, the process slows down conciderably. Furthermore, the addition of salt to the marinade will likely change the PH of the liquid, which means that any time estimates given in the original article will be too low for the actual effect of the marinade.
– razumny
May 22 '14 at 11:58
add a comment |
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
add a comment |
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
add a comment |
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
Drain as much of the "cooking" solution (lime etc) off as possible, and store separately
Both parts will keep a day or two
After draining you can briefly rinse the fish to stop the "cooking" process, otherwise it may go a little mushy, but not unappetising
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
edited May 22 '14 at 8:49
ElendilTheTall
40k1195161
40k1195161
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
answered May 22 '14 at 8:45
TFDTFD
23.1k44085
23.1k44085
add a comment |
add a comment |
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
add a comment |
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
add a comment |
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
The acidic ingredients in the ceviche dressing will not significantly preserve or extend the quality of the tuna, but it will continue to break down the connective tissues in the fish and gradually ruin the texture. You will also run the risk of contamination just as if you'd kept the unprepared raw fish in your fridge. This is especially a concern if your fish wasn't very fresh (i.e. purchased the same day) to begin with.
I would keep this for no more than 48 hours at absolute maximum, depending on your tolerance for the change in texture. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor. If you detect any fishy odor whatsoever at any time, discard immediately.
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
answered May 22 '14 at 14:59
logophobelogophobe
13.9k2959
13.9k2959
add a comment |
add a comment |
Being a person who has done it. It lasts me loke 4 days to eat, i make so i can eat next days. Well that's how long it takes me to finish the 2 lb bag fish
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Being a person who has done it. It lasts me loke 4 days to eat, i make so i can eat next days. Well that's how long it takes me to finish the 2 lb bag fish
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Being a person who has done it. It lasts me loke 4 days to eat, i make so i can eat next days. Well that's how long it takes me to finish the 2 lb bag fish
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Being a person who has done it. It lasts me loke 4 days to eat, i make so i can eat next days. Well that's how long it takes me to finish the 2 lb bag fish
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 2 hours ago
MayraMayra
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 2 hours ago
MayraMayra
1
answered 2 hours ago
MayraMayra
1
1
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Mayra is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
add a comment |
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
add a comment |
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
answered Aug 16 '15 at 17:48
Marky MarkMarky Mark
1
1
add a comment |
add a comment |
Suggest you all read about pickled fish and sea food. It last for 6 months to a year. I have kept ceveche refrigerated and eaten it weeks later. It tastes a bit fish stronger and the texture is not as firm as the first 3 days but, it is still good. And, I am still alive and well to tell about it. If you use fresh squeezed citrus, (lemon, lime, orange) once it is cooked in the citrus acid it goes on and becomes pickled. Ceveche was the way fish and seafood was preserved hundreds of years before there was refrigeration. Surely, you don't think this preservation method was only for a few hours or days.
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
add a comment |
Suggest you all read about pickled fish and sea food. It last for 6 months to a year. I have kept ceveche refrigerated and eaten it weeks later. It tastes a bit fish stronger and the texture is not as firm as the first 3 days but, it is still good. And, I am still alive and well to tell about it. If you use fresh squeezed citrus, (lemon, lime, orange) once it is cooked in the citrus acid it goes on and becomes pickled. Ceveche was the way fish and seafood was preserved hundreds of years before there was refrigeration. Surely, you don't think this preservation method was only for a few hours or days.
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
add a comment |
Suggest you all read about pickled fish and sea food. It last for 6 months to a year. I have kept ceveche refrigerated and eaten it weeks later. It tastes a bit fish stronger and the texture is not as firm as the first 3 days but, it is still good. And, I am still alive and well to tell about it. If you use fresh squeezed citrus, (lemon, lime, orange) once it is cooked in the citrus acid it goes on and becomes pickled. Ceveche was the way fish and seafood was preserved hundreds of years before there was refrigeration. Surely, you don't think this preservation method was only for a few hours or days.
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
Suggest you all read about pickled fish and sea food. It last for 6 months to a year. I have kept ceveche refrigerated and eaten it weeks later. It tastes a bit fish stronger and the texture is not as firm as the first 3 days but, it is still good. And, I am still alive and well to tell about it. If you use fresh squeezed citrus, (lemon, lime, orange) once it is cooked in the citrus acid it goes on and becomes pickled. Ceveche was the way fish and seafood was preserved hundreds of years before there was refrigeration. Surely, you don't think this preservation method was only for a few hours or days.
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
answered Aug 12 '18 at 20:28
Dean WilsonDean Wilson
1
1
add a comment |
add a comment |
I have kept a week or longer. The fresh lime juice seems to preserve it....?? Never a problem.
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
add a comment |
I have kept a week or longer. The fresh lime juice seems to preserve it....?? Never a problem.
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
add a comment |
I have kept a week or longer. The fresh lime juice seems to preserve it....?? Never a problem.
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
I have kept a week or longer. The fresh lime juice seems to preserve it....?? Never a problem.
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
answered Dec 22 '14 at 20:23
betty baynebetty bayne
1
1
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
add a comment |
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
2
2
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
I would advise against suggesting such long date's, especially on fish intended to be eaten raw. The lime juice will 'cook'(washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html) the fish, not preserve NOR cure. Longer than a week for fresh fish, to be cooked, is pushing it. Never mind eaten raw. Welcome to Seasoned Advice @Betty Bayne
– Doug
Dec 22 '14 at 22:17
add a comment |
I say a round a bout a day or 2
answered May 22 '14 at 7:11
HarrisHarris
1
add a comment |
I say a round a bout a day or 2
answered May 22 '14 at 7:11
HarrisHarris
1
add a comment |
I say a round a bout a day or 2
answered May 22 '14 at 7:11
HarrisHarris
1
I say a round a bout a day or 2
answered May 22 '14 at 7:11
HarrisHarris
1
answered May 22 '14 at 7:11
HarrisHarris
1
answered May 22 '14 at 7:11
HarrisHarris
1
answered May 22 '14 at 7:11
HarrisHarris
1
1
add a comment |
add a comment |
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I'm not going to answer because I don't know. The true answer will depend in part upon the freshness of the ingredients you used. But I'll say this much, I wouldn't keep ceviche in the fridge for over 48 hours.
– Jolenealaska♦
May 22 '14 at 3:59
@Jolenealaska that was kind of my gut feeling, too.
– Aaron
May 22 '14 at 15:28