Soaking raw meat in citrus juice

[NuclearKnight]

A neighbor of mine who scorches meat dislikes me consuming fresh raw meat and rotten raw meat "suggested" a supposedly "tried and true ancient practice" of covering raw meat with citrus juice and letting it sit for a few days to "acid cook". I filled jars with raw chicken livers, gizzards, beef kidneys, and muscle meat, covering the raw meat with raw juice from grapefruit, lemon, or orange juice freshly squeezed by me. Days later, they're all bubbling, fizzing, and foaming. In addition, the meat is not changing color like it usually does with oxygen exposure. This means acid tolerant, anaerobic bacteria, the kind that can get past stomach acid and grow in the intestines. Depending what bacteria is growing, this could be a very bad thing or a very good thing. Anyone have experience with this? The chicken livers in grapefruit juice was disgusting while the beef kidneys in lemon juice was delicious, though neither made me ill.

[cherimoya_kid]

It's usually called ceviche, and only lemon and lime are acidic enough to make it work right. You generally only need to marinate for a few hours.

[NuclearKnight]

I learned the expensive way to not use grapefruit or orange, both of which entailed unpalatable tastes and odors, but instead to use lime or lemon; honey works well also.

[TylerDurden]

When I'm on holiday by the coast, I neaqrly always soak my raw seafood in freshly squeezed juice from lemons and marinate them for a couple of hours as it adds to the taste even more. I did try ceviche in Peru 8 years before going rawpalaeo. Trouble was the raw fish they provided was awful in taste, and I foolishly did not notice, at the time, that these instances of eating raw animal food did not create the usual very painful stomach-aches I got from eating any cooked animal food.