3. White Fish
The fish version of ceviche is usually made with a white-fleshed, non-oily fish. Snapper and sea bass are great candidates for a fish-based ceviche, although sometimes grouper, sole, and flounder can work too. Stick with saltwater fish as sometimes freshwater can harbor parasites and bacteria that can make us sick.
You’ll be amazed at how the lime or lemon juice “cooks” the fish, turning them from translucent to the opaque, flaky white flesh of fish that have been hit with heat. A little bit of science for you all–heat denatures proteins, as does acid, which is why this so-called “cooking” process happens. Make sure you talk to your fishmonger and let them know that this white fish is to be used for ceviche, and they’ll direct you on which to buy.
We would personally recommend staying away from supermarket fish, as you can’t know for sure about the freshness. Even better is if you buy a fresh fish whole and break it down at home yourself, which is relatively simple if you know where to cut. And if not, the plethora of videos on Youtube can show you how.