Greg Who Cooks
Executive Chef
My own experience indicates that ceviche is fine even after hours of marinating in lime juice, or even overnight and served the next day. Not unpleasantly acidic at all.
Buonasera Greg,
Firstly, I am highly allergic to all soy products, thus I only eat my Sashimi with Wasabi and Raw Fresh Ginger ...
I am not on the fishing boats, so I would have to specifically ask about the process of freezing, and if they mean it is on ice on the boats, or when delivered to the Market or Restaurants if the fish or shrimp is frozen in a refrigerator freezer ...
I shall make note to send Kabuki and Gastón emails ...
Ciao, Happy 4th.
Adios, I am off line now.
Margaux.
All my Japanese shrimp sushi recipes utilize lightly/quickly cooked then chilled shrimp.
I have never seen sashimi marinated in any way. It's just sliced and served cold, with soy sauce and wasabi.