Can you give me a list of fish that can be used with ceviche?

Fish for Ceviche:

Popular Choices:

* Sea Bass: Mild flavor, firm texture, holds up well to marinating.

* Snapper: Sweet and delicate, great for ceviche.

* Grouper: Firm, meaty texture, versatile flavor.

* Tilapia: Mild, readily available, affordable.

* Cod: Flaky and mild, works well in ceviche.

* Swordfish: Rich and oily, best for ceviche with a bold flavor.

* Salmon: Fattier, adds richness and depth of flavor.

* Tuna: Strong, distinctive flavor, works best with a citrus-heavy marinade.

Less Common but Delicious Options:

* Halibut: Firm, white fish with a slightly sweet flavor.

* Mahi-Mahi: Mild and flaky, often used in ceviche.

* Yellowtail: A bit sweeter and richer than sea bass.

* Red Snapper: Similar to snapper, but with a deeper color and flavor.

* Octopus: Tender and flavorful, requires longer marinating time.

Tips for Choosing:

* Freshness is key: Choose fish that is fresh and has a clean smell.

* Consider the flavor profile: Do you want a mild or bold flavor?

* Think about the texture: Firm, flaky, or chewy?

* Experiment: Don't be afraid to try different types of fish!

Note: Ceviche is traditionally made with raw fish that is "cooked" by the acidity of citrus juice. If you are concerned about food safety, you can choose to use fish that has been lightly seared or poached before marinating.