Ceviche

Ceviche is a type of seafood dish that's already been 'cooked' in citrus juices. In your fridge, it's best to eat it within 24 hours. If you go past 2 or 3 days, you've gone too far and it's most likely spoiled. Ceviche cannot be stored in a freezer because the fish has been 'cooked' using acids, not heat. This form of cooking makes it unsuitable for freezing, because when you thaw it, it might not be safe to eat.

Spoiled ceviche has a strong fishy odor that's unpleasant and probably more overpowering compared to when you first made it. Spoiled ceviche can be slimy, softer than when it was fresh, or might have a color change to a more opaque white or be grayer than before. Any noticeable discoloration or bad smell are suggesting not to eat it.

• Keep it in an airtight container in your refrigerator. You want to reduce the exposure to air to limit the growth of bacteria. Make sure your refrigerator is at the proper temperature, that's generally below 40°F (or 4°C). • If you're marinating the ceviche, make sure to cover the container with its lid or with cling film since it's crucial to avoid cross-contamination with other foods in your fridge. • Try to make just as much as you're going to eat in one meal. Ceviche is best consumed shortly after it's prepared, so try to avoid leftovers. • Stir your ceviche periodically while it marinates to ensure all of it gets evenly 'cooked'. • If you're storing it overnight, drain the marinade before doing so. It can prevent the fish from becoming overly tough.