master-cooks | The Type Of Fish You Should Avoid Buying When Making Ceviche

When making ceviche, it's crucial to select the right type of fish to ensure safety and enhance flavor. Avoid using freshwater fish, as they are more prone to harboring parasites that may not be eliminated through the acid in lime or lemon juice used to "cook" the fish in ceviche. Opt instead for saltwater fish, which tend to be safer and have a texture more suited for this dish. Additionally, steer clear of oily or fatty fish like mackerel, sardines, or salmon, as their strong flavors and rich oils can overwhelm the delicate balance of a good ceviche. These types of fish can also become unpleasantly mushy when marinated in acidic citrus juice. It's also important to avoid fish that are not fresh. The fish should have a clean, mild smell and firm, translucent flesh. Fish that are past their prime will have an off-putting odor and a slimy texture, which can drastically affect the quality of your ceviche. Ensuring the fish is sushi-grade or labeled safe for raw consumption is another key factor in making a delicious and safe ceviche. By avoiding these types of fish, you can enjoy a flavorful and refreshing ceviche.

How to safely consume and prepare ceviche

The Environmental Protection Agency and the Food and Drug Administration (FDA) highlight that fish is a source of valuable nutrients. However, certain groups—such as pregnant individuals, those with weakened immune systems, the elderly, and young children—may face a higher risk of foodborne illness due to mercury levels in seafood. The Cleveland Clinic recommends that these individuals completely avoid raw fish. When preparing ceviche, it's essential to select saltwater fish, as freshwater varieties are more likely to harbor parasites and "forever chemicals." Even if you don't belong to a vulnerable group, it's still advisable to follow federal guidelines for purchasing saltwater fish with low mercury content.

Practice good kitchen hygiene by keeping surfaces clean and disinfected when handling raw ingredients. Wash your hands regularly. Consult your fishmonger or check the FDA website for proper storage temperatures for your ceviche. Stay informed about the latest seafood recalls to ensure your fish is safe. Lastly, remember to let your ceviche marinate in citrus juice for at least 30 minutes. With this knowledge, go ahead and find the ideal fish for your ceviche!

The Type Of Fish You Should Avoid Buying When Making Ceviche

How to safely consume and prepare ceviche

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