Fish quality for ceviche
In the US, can I buy fish from any reputable fishmonger for ceviche, or should I be using sushi-grade fish?
Best Answer
This is an opinion answer, but and noted in the US "sushi grade" is a marketing label only, not a legal, inspected standard so unless you trust the vendor means very little. Other places it has actual meaning. In all cases you should likely go by what your local standards are, the reputation of the source and your own feeling. Something may be safe, but if it does not feel safe to you, then don't trust it.
In general, my opinion on Ceviche but not backed by research is that it is an "acid cooked" item so is not raw but also has not had heat applied as we know. This says to me that some potential pathogens have been eliminated, but not necessarily all. As long as fresh, quality product is used, the main concern in sushi and ceviche of common proteins is usually parasites. The curing with kill some, but quite possibly not all, so ceviche has less of a worry than sushi, but is not free from fear.
So, my opinion would be to avoid any fish even of high quality which might be prone to parasites, so I would use no fresh water fish. Fish like salmon spend part of their life in fresh, part in salt which makes them more susceptible, so I would tend to use them only if they meet sushi standards. In the US that means hard frozen to kill parasites while in some other places that means well inspected. I would always avoid any farm raised item myself as the crowding and often poor water exchange in the rearing increases risk. Of salt water creatures, I would tend to go for ones which are deeper water, not ones which habit shallow or possible brackish waters which would in my mind increase exposure. If it was an item that seemed more at risk, salmon as an example, then I would want sushi quality only. Mahi Mahi though, a fast growing salt water fish I would just look for good quality from a reputable source. My choices would vary by variety.
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Quick Answer about "Fish quality for ceviche"
A firm or semi-firm lean white fish is the best choice as the base for making your ceviche. Some common examples of this type of fish include bass, grouper, rockfish and sole.What fish is not safe for ceviche?
Everything in the cod family is especially prone to infestation, too, which is why you never see cod sushi. Here in the West, Pacific salmon, rockfish and halibut well known to harbor anasakis larvae, and to be safe you must freeze your fish before eating it raw.Does fish need to be sushi grade for ceviche?
It MUST be sashimi-grade fish The ONLY fish you should use for ceviche is sashimi-grade fish that is suitable for raw consumption. It is not enough to just buy \u201cfresh fish\u201d from the stores \u2013 this usually just means it hasn't been frozen then thawed. It does not mean it's fresh enough to eat raw.How do you know if fish is fresh enough for ceviche?
Use Only Fresh Fish This is where your eyes and nose come into play. The flesh of the fish should look firm and translucent. If the fillets are starting to fall apart or the flesh appears opaque, skip it. If you're using whole fish, look the fish dead in the eyes.Is freshwater fish safe for ceviche?
Basically, freshwater fish is susceptible to parasites that lime juice alone won't kill, and though you can freeze fish \u2014 both saltwater and freshwater \u2014 to kill parasites, you have to freeze the fish at -4 degrees for a week. Most home freezers don't get quite that cold.How to Choose Fish for Ceviche | Potluck with Ali
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Answer 2
Yes you can.
If the fish is fresh and comes from a reputable store, you can use it.
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