Quote:
Originally posted by Pretty Little Flower
Serious question. Many sites on the internet urge you to use sushi grade fish for ceviche. Others do not contain this advice. I also learned that tilapia is sometimes known as cherry snapper, and that there are a number of recipes for tilapia ceviche out there. There is even a restaurant in Brooklyn that serves it, but this restaurant is called Monkey Town, so caveat emptor.
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Try tillapia grilled in tin foilf over an open flame with herbed buter and balsamic glaze. You have to really flavor tilappia - its rather bland, but its got a nice texture and its a fine fish for the price.
