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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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I just use snapper (I also use scallops and shrimp). I haven't died or been infected with anything from ceviche that I've made thus far, though my uncle the infectious disease doctor always makes some comment. ONE case study of a worm floating in someone's eye after eating sushi and all uncooked fish and meats are subject to scrutiny.
I'm a big fan of the ceviche at Hugo's, but I think the good people over at El Pueblito have the best one in town. (Plus, they have an awesome patio. Ambiance helps.) Of course, as usual, La Taqueria La Tapatia will always do well in a pinch.
