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Ceviche Question

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Ray Griffith

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Ceviche Question

by Ray Griffith » Tue Aug 22, 2017 4:51 pm

I am marinating halibut in a soy sauce (1 cup) based BBQ that includes a 2 tablespoons of rice vinegar to grill for tonight's dinner. If I save it for tomorrow's dinner and it marinates 24 hours, will the vinegar cook the fish? There are no other acids in the marinade.
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Robin Garr

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Re: Ceviche Question

by Robin Garr » Wed Aug 23, 2017 8:08 am

Hey, Ray ... I think you've already resolved this in our conversation on the HotBytes FB page, but yes, any acid will have a "seviche" effect, because it oxidizes the fish and replicates cooking. I'm not sure whether the amount you mention would do much, but it would pretty likely have some effect.

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