Ceviche - Sushi Grade White Fish

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ceviche and poke are things I stopped eating long ago.

Poke? The plant? Why?

Never mind, looked up "poke", had never heard of poke used for anything other than poke salat.

Thanks for the laugh.

[Anonymous]

Anonymous wrote:H mart

this is the only answer.

Not to be crass, but are their raw proteins handled properly?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ceviche and poke are things I stopped eating long ago.

Poke? The plant? Why?

Never mind, looked up "poke", had never heard of poke used for anything other than poke salat.

Thanks for the laugh.

Yeah that Polynesian "pokey" is a bit funny to pronounce. More languages should learn to spell phonetically.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You don’t need sushi grade for ceviche. The lime juice “cooks” the fish. I used snapper last time and shrimp.

Lime juice won’t kill bacteria or worms… so what does cooking with lime do??

Well then I gotta tell my people back home because all we use for the ceviche is add lime juice and let the fish "cook", marinade might be a better word for a few hours.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You don’t need sushi grade for ceviche. The lime juice “cooks” the fish. I used snapper last time and shrimp.

Lime juice won’t kill bacteria or worms… so what does cooking with lime do??

Well then I gotta tell my people back home because all we use for the ceviche is add lime juice and let the fish "cook", marinade might be a better word for a few hours.

They already know.

[Anonymous]

ceviche doesn’t need to be complicated or use fancy fish.

We make it once a month (husband is from South America). Easiest to find frozen white fish at the grocery store, thaw it and cook in lime juice for one day-ish.

[Anonymous]

Anonymous wrote:ceviche doesn’t need to be complicated or use fancy fish.

We make it once a month (husband is from South America). Easiest to find frozen white fish at the grocery store, thaw it and cook in lime juice for one day-ish.

True, it's easy to make, and one just has to accept the risks involved, same as eating any raw seafood or fish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:H mart

this is the only answer.

Not to be crass, but are their raw proteins handled properly?

The one in Wheaton is gorgeous. High-quality fish, on ice, clear eyes, great selection...