02-26-2014, 10:32 PM
I'm not sure that I agree with you in regards to the ceviche dish. Yes, the citrus does cook the fish but in no way does it make it safer than eating it straight raw. Temperatures below 32F and temperatures above 140F kill bacteria, not lemon juice. Research sushi that is served in stores and restaurants-- it will all be fresh frozen.
I have been to Peru and ate ceviche from the docks; trust me, they put great importance into the fish being fresh. Most ceviche will also be made from lenguado (aka flounder) if it is worth anything. That being said, I have made it from sea trout, striped bass (ocean), black sea bass, Chilean sea bass and a some others. Never have I or would I make it from a freshwater fish unless farmed. I haven't tried it but have read that farmed tilapia is safe due to the farming techniques used to raise 'em.
just my .02...
I too use the stringer method... pretty sketch to hang one off the side of the yak in the ocean though
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I have been to Peru and ate ceviche from the docks; trust me, they put great importance into the fish being fresh. Most ceviche will also be made from lenguado (aka flounder) if it is worth anything. That being said, I have made it from sea trout, striped bass (ocean), black sea bass, Chilean sea bass and a some others. Never have I or would I make it from a freshwater fish unless farmed. I haven't tried it but have read that farmed tilapia is safe due to the farming techniques used to raise 'em.
just my .02...
I too use the stringer method... pretty sketch to hang one off the side of the yak in the ocean though
[signature]