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Quote: It does tenderize it some so you have to be careful how long you keep it in the lime depending on the type of fish. You want a firm white sea fish that's not oily. Scallops work well too. I usually soak overnight but 8 hours is plenty. Add chopped fresh cilantro, diced tomatoes, white...

Quote: The raw food forums for people can be harsh too. Especially if there is a "high meat" afficionado on there. I do try to eat as raw as possible. The fish for ceviche is in the lime juice as we speak.