Swordfish Ceviche

I messed up my ceviche. I totally forgot to use frozen fish ( I used swordfish). I did The whole process until I realized my mistake. Should I throw it in the garbage? Or washed and freeze it.. or what.. please help

ceviche

Best Answer

Obviously, you'll have made your decision by now, but for posterity:

Swordfish is a deep-sea fish. As such, there are very few parasites that can cross over from its flesh to humans; pretty much the only ones are a few species of roundworm, the worst of which is the Anisakis worm. Swordfish are less prone to roundworm infections than some other fish, but such infections are not unknown. Marinating in acid kills some roundworm larvae, but not 100%.

This means that whether or not you're willing to eat marinated swordfish that has never been frozen is really dependent on your personal risk assessment; we can't give medical advice here. All I can say is that the risk of infection is very small, but not zero.

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Swordfish Ceviche - School Of Baby Swordfish in Close-up View

Is swordfish safe for ceviche?

Certain species of fish tend to be more or less prone to parasites. So the best fish for ceviche are those you would see at a trip to the sushi bar. Tuna and other pelagic species tend to be free of parasites (swordfish being a notable exception), as is farmed salmon (oddly).

What kind of fish makes the best 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. If you're not well versed on different types of fish, simply ask your seafood seller for suggestions.

Should you soak swordfish before cooking?

Rinse the swordfish steaks in cold water and pat dry. (Don't remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.)...Method.Nutrition Facts (per serving)54gProtein3 more rows

How long should ceviche be marinated?

How long do you marinate the fish for when making ceviche? You want it to just be opaque and starting to \u201ccook\u201d through. You don't want it actually flaking and falling apart. For fish sliced 1/4 inch thin, as we've done, 20-30 minutes is ideal.