Thread: crappie civiche

I tried bluegill.I'll try carp next lol.

Originally Posted by NIMROD

I've always heard that you must use saltwater fish as freshwater fish carry too many parasites!

You're right. Raw fish should only be used for Ceviche if they are from saltwater, and even then they should be impeccably fresh. Freshwater fish should be steamed first, then continue with the recipe, but cut the marinating time down to 10 minutes and you're ready to go. The acid in the marinade doesn't actually "cook" the fish, but it denatures the proteins and causes them to coagulate, and firm up. Fish must be heated to 145 degrees Farenheit before it is actually "cooked" in the literal sense.