Comments on: Ceviche

By: Liz

Liz — Fri, 01 Dec 2023 13:46:58 +0000

This is better than any ceviche I’ve had in any restaurant. It’s not just the ingredients, it’s the instructions on how to construct. Thanks Nagi, we make this almost every week.

By: Michelle

Michelle — Sat, 02 Sep 2023 20:55:26 +0000

In reply to David D.

Actually I read up on this. Sushi grade fish is flash frozen quickly after being caught and gutted and cleaned. It must be frozen to very low temperatures for a certain period of time. This kills all the pathogens and makes the fish safe to eat raw in sushi. So as counterintuitive as it seems, this special freezing method results in safe and fresh tasting fish. In fact, freshly caught fish that hasn’t been frozen could have more parasites. Buy from a reputable source and ask questions if needed.

By: David D

David D — Wed, 31 May 2023 13:05:37 +0000

Hi Nagi, I consult your site often from here in France. I always like your approach. So thank you!
I have often heard that one very good way to insure fish is safe to use in ceviche or sashimi is that a) it be fresh (which you underline) and b) that it be frozen for at least a short period, which kills most of the pathogens that might be dangerous.
What do you think?

By: Liz

Liz — Tue, 21 Mar 2023 10:25:00 +0000

This is honestly the most amazing recipe. I found it about a month ago and we have had it every weekend since.