Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Ceviche
Ceviche is a popular dish in Central and South America, and is rapidly gaining popularity in Canada and the US. Typically, raw fish or shellfish such as shrimp or scallops are marinated in lime or other citrus juices until the flesh firms up and turns opaque, although cooked seafood can also be used. It is then mixed with seasonings and other ingredients and eaten as a snack or appetizer. This document highlights the potential microbial risks of ceviche and related Canadian regulations.
|Publication Date||Feb 28, 2019|
|Posted by NCCEH||Feb 27, 2019|