Just about any white-fleshed fish can be used in ceviche, but also salmonidae fish is often used, as well as shellfish (e.g. clams and shrimps) and octopus.
The important thing is that the fish isn't contaminated with microbes more than what the lime juice is capable of killing off. Either good quality fresh fish, or if there is a helmith risk, put to deep freeze for 3 days before using.
Ceviche is a raw fish dish. It can be made with diced white fleshed fish or small shrimp or diced scallops. The fish must be very, very fresh. Put the fish in a bowl with minced onion, jalapeno, celery, tomato, or any other vegetables you like. Add enough lime juice to almost cover the fish. Season with salt and pepper. Some people like a little cumin and chili powder. Let the ceviche sit in the fridge for a couple of hours at least. When you serve, drain most of the lime juice and serve on its own or with lettuce.
Yes, it can. Just about any white-fleshed fish can be used in ceviche, but also salmonidae fish is often used, as well as shellfish and octopus. The important thing is that the fish isn't contaminated with microbes more than what the lime juice is capable of killing off.
Ceviche. It's made using raw fish and shellfish, which is "cured" by lemon or lime juice used in the recipe. Ceviche is delicious when it is made right! It's not technically raw, as the acidity kind of "cooks" it.
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Although cod is the standard fish used in fish and chips -- plaice is a nice alternative.
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Rascasse fish is also known as Scorpionfish which is a kosher species. Please see the related link for a comprehensive list of kosher and non-kosher fish.
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Feeding a fish is simple. Usually every other day you give them a little sprinkle of fish food. Take it from me I used to own over 20 fish in a tank at the same time.
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