Ceviche

In article ,
wrote:


Well, "ceviche" covers a lot of ground, as does "salmon and trout"
(certain salmon is fine as sashimi/sushi/negiri - "sake"), but if you
mean to ask if citrus fruit juice will kill all fish-borne parasites in
every fresh- or salt-water fish and/or make it safe for all to consume
"raw," no, it won't. IMO, neither "trout" or "salmon" ceviche sound
very good, anyway, but, hey, YMMV...

I'm not sure how much ground it covers. The wikipedia definition: 'a
form of citrus-marinated seafood salad, popular in many Latin American
countries' seems simple and succinct.

But if I need to elaborate, I mean raw fish marinated in citrus juice -
ideally the juice of a fruit called 'limon' in Central/south America
and in Cuba - that is midway between lemon and lime in european terms.
(I'd use a mixture of lemon and lime juice).

On 'salmon' and 'trout' I agree, I was a bit vague, being in Europe. I
meant the only two beasties known here under those names, viz. salmo
salar and salmo trutta - especially in my case those caught by me in
fresh water.

I'm not sure whether it'd taste good or not - I know it's normally made
in Chile with turbot or sea-bass - but I'd like to try.

I don't think freshwater salmon is safe in sashimi - I think it's
heated before eating when one eats it thus, as is mackeral (sp??).

And I'm disappointed that

if you
mean to ask if citrus fruit juice will kill all fish-borne parasites in
every fresh- or salt-water fish and/or make it safe for all to consume
"raw," no, it won't.

Any elaboration on sources, details etc?

Thanks for the help.

Lazarus

Lazarus