Quote:
Originally posted by Pretty Little Flower
Yes, Bold 'n' Zesty already made the ceviche comment. The lime juice was a pretty small component of the marinade, although I am not against grilled ceviche tacos in theory. Looking back, I probably would not have marinated it that long except that I needed to start marinating early in the day because of obligations that kept me out of the house until right before I needed to start cooking. Does fish for ceviche need to be high quality and sushi-grade or near sushi-grade, or can you use your run-of-the-mill, peasant, sewage-raised fish from the supermarket?
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Fish used for ceviche needs to be fresh. Run-of-the-mill, sewage-raised fish is most likely what your local Jardin de la Canned Frijoles uses. And they haven't killed you yet.
