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Cooperative Extension showcases canned tuna ceviche as a food-safe, affordable recipe
Summary
On the Cooking with Michelle program, Cooperative Extension Director Michelle Estrada demonstrated a canned tuna ceviche recipe, highlighting food-safety concerns with raw ceviche, simple preparation steps, nutrition facts and local farmers market hours.
Cooperative Extension Director Michelle Estrada demonstrated a canned tuna ceviche recipe on the Cooking with Michelle program, saying the dish is a “healthy” and “affordable” alternative to raw fish ceviche and noting steps to reduce food-safety risk. The episode, hosted by Joel Gilley, walked viewers through ingredient preparation, seasoning, and a 20-minute refrigeration step before serving.
Estrada framed the recipe as a safer option after discussing food-safety guidance about raw fish. “At your own risk,” she recounted a food-safety specialist telling her about raw ceviche; she recommended…
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