karadekoolaid
Head Chef
I´m in the same boat; here in Caracas we often make ceviche, salpicón de mariscos, etc.Having made several kinds of ceviche and coctel del mariscos, with the raw fish or shellfish marinated in lime juice, I wonder if the technique might be applied to sushi, sashimi, etc.
I think the extra acidity of the lime from making ceviche might be too overpowering for sushi. I´ve always thought of sushi as a subtle flavour.