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I think if its ify its OK to use for tea, or maybe cook it up right away, then freeze and it'll be fine.


I would think that the high acid content would prevent any microbes from being a problem, so I would expect ceviche to be safe over time if the marinade remains on the fish. However, the texture do seem to be "well done" rather than fresh and tender.


I found this site looking for the reason my premade pancake batter is turning out super flat pancakes. I have found without fail that the batter we make fresh everyday makes a fluffy pancake, without fail the next morning that same batter hits the grill and looks like a crepes .

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