i was fortunate enough to tie into some mahi mahi this weekend and plan on making ceviche.
i checked epicurious and noticed that their ceviche recipes call for poaching the seafood (shrimp and/or scallops in the recipes provided) before soaking in citrus juice.
at this point, i have no intention of poaching the fish before the marinade. curious as to others' experiences making ceviche.
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