Ceviche isn't served completely raw; it is "cooked" or cured in salt and acidic lime juice, making food safety crucial. Opt for ocean fish.
Freshwater fish can carry parasites that pose health risks. Choose sushi-grade fish like snapper or mahi mahi for a safe and delicious ceviche.
Using gloves while handling raw fish is essential for food safety. Bacteria from hands can contaminate fish since ceviche isn't cooked with heat.
A successful ceviche relies on fresh, quality ingredients and proper food safety measures. Always prioritize ocean fish to avoid potential parasites.
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