Question about using fresh vs frozen fish for ceviche

I always bought fresh halibut from the Seattle market for my ceviche until a supplier issue forced me to try frozen mahi-mahi last month. The texture was actually better after a quick thaw, and I haven't gone back since. Do any of you still insist on fresh-only for raw preparations?

3 comments

3 Comments

robinp8914d ago

Wow, I'm totally with you on the frozen fish thing!

cole_murphy14d ago

Frozen fish is a total game changer for cutting down food waste, @robinp89. You can just use what you need and keep the rest for later without it going bad. It's the easiest way to keep things simple.

the_holly14d ago

Just gotta watch out for freezer burn after a while...