Ceviche, crudo, sashimi, tartare, tiradito, and aguachile

I got some halibut from Costco, thinking I would use some raw, but maybe not halibut. I think there is another thread about this risk/benefit with various fish.

I do love raw fish/seafood though. Got me thinking.


I discovered an interesting lemon vinegar halibut ceviche…

… the plot twist being the prep time is one month – ‘first mature your vinegar’, as Mrs Beaton might have put it.

On the food-safety aspect, provenance of the fish is the key thing, I think. Well, that and your own hearty constitution, I trust!

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold