I get sushi grade fish from Wegman’s

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.

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

Poke? The plant? Why?

Anonymous wrote:H mart

this is the only answer.

Ceviche and poke are things I stopped eating long ago.

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

The only thing the acid does is soften the protein strands giving the fish a "cooked" texture. It doesn't actually kill pathogens that might be in the fish. Honestly, find a fresh fish merchant that is as close to the fisherman as possible. Otherwise, you have no idea how old that fish is.

Oh, just another quick tip. If you don't want to spend the $ on sushi grade, then just cook the fish fillets in a little water in a skillet on low heat to get it hot enough to kill parasites and pathogens.
Let it cool and chop it up to put in the mix.

Anonymous wrote:What do you use in your ceviche? Where can I get white fish that is safe to eat raw, or at least cooked by lime juice.

From the water.
Nothing is "safe", safety is an illusion.
Lime juice doesn't "cook" the meat, just chemically alters it. It reduces and kills off some bacteria, but doesn't kill parasites, so check fish to be sure it doesn't have obvious signs of worms.
Ceviche is made from all kinds of fish and even catfish, alligator gar, and shrimp are common in Mexico and along the border. I don't eat it anymore unless I prepare it myself, as there's too much risk of worms from cheap fish, and other human spread pathogens these days.

If you want to reduce risks the most, use sushi grade fish that has been frozen to very low temps.

Anonymous wrote:Ew. Nowadays, white fish has microscopic worms in it. No thanks.

Wouldn’t freezing the white fish kill them?

Ew. Nowadays, white fish has microscopic worms in it. No thanks.

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??

Use lemon

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??

H mart

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

What do you use in your ceviche? Where can I get white fish that is safe to eat raw, or at least cooked by lime juice.