Spent easter in Italy with my daughter, grand-daughter and my Chilean
son-in-law. He is a very good cook, and makes a neat ceviche.

I'd like to try it with trout, but know that trout and salmon are full
of parasites that aren't good for us, and should never be used as
sashimi.

Does anyone know if the process of making ceviche kills these parasites?

I've looked through the Roffian archives (My! arent't they dusty? **
and didn't we all look young, fresh and eager in those days?) and apart
from this splendid exchange:-

Wes Peterson wrote:
The French call this raw fish preparation ceviche.

What a coincidence ! That's EXACTLY what the Mexicans call it.
:-)
--
Ken Fortenberry

..... I couldn't see much that helped.

Lazarus,
who is about to cycle into Brixton market to see if he can find some
sea-bass, on this, the second sunny day of the year in London.