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!


I made the tiradito today! Really nice. The sauce makes it.

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Did you use a recipe? Is that tuna? Hope it was tasty!

Yes; the first link, from Seri9us eats
I believe it was labled “yellow tail”, but now I’m no longer sure what that means.
It was tasty, but mostly because of the sauce. Within about 30 minutes the texture was no longer right.

It was one of these; I think maybe yellowfin

Mmm I miss the fresh yellowtail and tuna and black cod from the fisherman chap in SD!

Looks pinker than yellowtail, so I’m guessing it was the tuna.

Now I’m hunting Instacart for Aji Amarillo paste near me…

Would this be the black cod?

Note to self; you won’t remember.

Looks like it. (Yes, I used to label the vacuum bags too!)

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Looks like it’s what’s for dinner tomorrow
. Where’s Sergio when I need him