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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Does your market sell anything other than tuna with a "sushi-grade" option? As to tuna, you should always err on the side of buying the sushi grade, because whatever they deem not sushi grade is probably quite bad*.
Other fish is generally not sold with the "sushi-grade" identifier, and can be purchased with the normal care one should give to ensuring fresh fish. Fresh tilipia is fine for ceviche, and certainly for grilling.
*This is a more complex question if you live in Japan.
