Do You Eat The Salsa?

[TwoBitTxn]

I believe citrus (especially lime) has some kind of enzyme that kills the diarrhea causing bacteria, at least to some extent.

No, citrus is acidic. At high enough concentrations it inhibits or kills bacteria.

In many cases the concentration is not high enough.

Cevichi would be an example where the concentration should be high enough, but I have never tested the pH of cevichi.

TwoBit

 

[ggunn]

I have eaten the salsa three times a day every day I was in Coz, and the only time I got sick was from a spicy food triggered migraine (whoops). I believe citrus (especially lime) has some kind of enzyme that kills the diarrhea causing bacteria, at least to some extent.

There is a common myth that merely squeezing a lime over food is some sort of magic bullet against the bacteria that cause the turista. Not true; the very minor pH change that is brought about by the inclusion of a little lime juice is not sufficient to disinfect food.

My rules on Cozumel are simple. I don't drink water out of the tap, and I avoid getting water in my mouth in the shower. I brush my teeth with bottled water. I don't eat Caesar salad (raw or nearly so eggs) or ground beef. I don't bite my fingernails, and I don't drink alcohol to excess. That's pretty much it.

 

[Rick Murchison]

The salsa is made of tomatoes and chilies in vinegar. All are very acetic and would be most unlikely to harbor bacteria.

I have never had a vinegar taste from salsa.

Well, now, I reckon we have a recipe question here... Personally, when I make fresh salsa I don't use vinegar, but in checking the ingredients in the three different commercial offerings in my 'fridge, all have vinegar listed right after the usual top three (tomatoes, onions & peppers).
Rick

 

[Rick Inman]

Well, now, I reckon we have a recipe question here... Personally, when I make fresh salsa I don't use vinegar, but in checking the ingredients in the three different commercial offerings in my 'fridge, all have vinegar listed right after the usual top three (tomatoes, onions & peppers).
Rick

According to TopTastes.com, their recipe for Cozumel Salsa (listed HERE) is:

Cozumel Salsa
Ingredients:

4-5 large Roma tomatoes, chopped
1/2 large white onion, chopped
1/2 cup cilantro - leaves only, chopped
Juice of 1 lime
2-4 serrano chili peppers, finely chopped (they are the approx. 3' long thin green chilies)

Mix all ingredients, chill one hour and serve. Chop the peppers last using rubber gloves or a plastic bag over your hands. Serranos range from warm to very hot so taste the salsa after adding each pepper to see if you need another.

This does not keep well so you have to eat it all immediately!

Do you think in Coz that they really use the plastic bag or rubber gloves mentioned above?

 

[Stirling]

Do you think in Coz that they really use the plastic bag or rubber gloves mentioned above?

Of course they do! Do you have any idea what kind of infection or disease you can get from that salsa if you're not wearing gloves?!! Plus, it's not like the gloves cost a lot of money - you can use them for preparing meat, fish, chicken, salsa, guacamole, chilaquiles, and then cleaning up and scrubbing down the counters and all, and if you take good care of them, a single pair can last for months, or maybe a whole year.

 

[stu_in_fl]

Cevichi

well i've eaten most things in most countries[last count was 36 countries] ..and rarely had issues...saying that i do avoid salad (but that's just me)!...or fruits alreadey cut(and washed in what ever) - but as far as cerviche and hot salsa - eat it all the time (and not necessarily from the swanky looking places...does help to speak a bit of spanish though)

 

[Rick Murchison]

It's a nit... but it's "cevice" or "ceviche" - and usually pronounced sa vee chee.
Rick

 

[stu_in_fl]

It's a nit... but it's "cevice" or "ceviche" - and usually pronounced sa vee chee.
Rick

yes, and different places make it differently...usually depends in (1) the seafood and )b_ the limes......

...peru has awesome acidic limes so can have larger chunks of seafood (and also have some spicy peppers)......chiile tend to have less acidic limes so cut the seafood smaller have have onions/bread with it...not sure about Mexico, as the guy I knew used to make it with Chili's and Tomoato jiuce...very good but not necessarily "mexican"....it was goooood though......the lines you get in the US are not too acidic so you need to let it "cook" overnight....

 

[HammerNoMore]

yes, and different places make it differently...usually depends in (1) the seafood and )b_ the limes......

...peru has awesome acidic limes so can have larger chunks of seafood (and also have some spicy peppers)......chiile tend to have less acidic limes so cut the seafood smaller have have onions/bread with it...not sure about Mexico, as the guy I knew used to make it with Chili's and Tomoato jiuce...very good but not necessarily "mexican"....it was goooood though......the lines you get in the US are not too acidic so you need to let it "cook" overnight....

We recenty got a Peruvian restraunt in town and they have wonderfull ceviche can't wait to get back to MX for some though.

 

[OE2X]

Do you think in Coz that they really use the plastic bag or rubber gloves mentioned above?

Reason for this is so that you don't get the hot pepper on your hands. When you go to wipe the tears from your eyes when chopping the onions, you'll get a nasty pepper hit. Thus gloves are recommended.


Don't Drink the water.
Don't order a drink with ice in it.

Do drink bottled water.
Do drink things in either cans, bottles or plastic bottles.