Quote:
Originally posted by Pretty Little Flower
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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Highly acidic marinades kill most unwanted organisms, plus they overwhelm the fish's flavors. Carp makes a good ceviche fish.
Was this a serious question, or did Picasso just paint "kick me" on my butt?
