Anyone know about Ceviche?

So I found a few recipes online for it, looks pretty easy. I want to use some of the greenlings or blacks I catch to make some. Was wondering does anyone know can I use fish i have frozen, or does it have to be fresh?

its better if you freeze it for at least 3 days to kill parasites, just thaw under refrigeration, cameron

Bloodbat is a master at this art, best ive tried.

Bloodbat is a master at this art, best ive tried.

Amen!
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http://www.norcalkayakanglers.com/index.php/topic,17144.0.html

http://www.norcalkayakanglers.com/index.php/topic,4363.0.html

Chucke also makes killer ceviche  

nice thanks mooch. Looking forward to whipping up a batch of this.

IMO its better if the fish isnt frozen first...yeah you run a higher risk of parasites but freezing it changes the texture and water content of the meat.

When I was in Alaska the captain on the boat I was with said to blead the salmon and a bulk of the parasites/worms head to the remaining blood which is pooled in the guts....not sure if its true or not.

added benefit of freezing...
when you go to cut/cube your fillets, you end up with much sharper edges, cleaner slicing. 

hey, presentation counts right? 

Check in with the master= Bloodbath