I know that when you eat ceviche, it's cooked by the juices you apply to the fish...and therefore safe to eat. But what about tartare? Is it cooked by any sort of topping and is it truly safe to eat?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.