How To Choose The Best Fish For Homemade Ceviche

Choosing the best fish for homemade ceviche is crucial for both flavor and safety. Start by selecting the freshest fish possible, as ceviche relies on the citrus marinade to "cook" the fish, which means you won't be using heat to kill any potential pathogens. Visit a reputable fishmonger and look for fish with bright, clear eyes, firm flesh, and a mild scent, indicating freshness. Opt for saltwater fish, as they are less likely to have parasites compared to freshwater species. Popular choices include firm and mild-flavored varieties like snapper, sea bass, halibut, or mahi-mahi, which hold up well in the acidic marinade and absorb flavors beautifully. It's important to choose fish that have a clean taste and a texture that complements the citrus juices and other ingredients in the ceviche. Once you have your fish, ensure it is properly cleaned and filleted, removing any skin and bones. Cut the fish into uniform, bite-sized pieces to ensure even marination. Remember that the quality of your ingredients will directly impact the final dish, so take the time to source the best fish you can find for a delicious and safe homemade ceviche.