What other fish species could you use for ceviche? And is the recommended marinating time different for different fishes?

Personally I’m not worried about the baltic fish: health officials say that it’s safe to eat it in moderation (i.e. 1-2 times a week). If you’re really worried, buy e.g. Norwegian salmon that grows in the Atlantic.

One fish I really like for ceviche, and which seems to be now on sale regularly, is pangasius. It comes from Vietnam where they grow it commercially. It has a really nice texture, is completely boneless, and tastes great. It sells for about €10/kg, which is a bargain compared to many local fish (go figure, it’s cheaper to ship them from Vietnam than to fish them locally…)

Since ceviche is not cooked, I would follow the same rules as when making rawpickled (salted, graavi) fish: use salt water fish as freshwater fish may have parasites which may not get killed because of the lack of heat.

Are there any “rules” for buying whitefish in Finland….? What should I be looking for? I’m a bit worried about buying Baltic Sea fish: I’ve read in the paper recently that the sea is really badly polluted….

Here is the recipe:

Lemon marinated whitefish

300 g whitefish fillet

Marinade:
3 lemons, juiced
1 tbsp apple vinegar
3 cloves of garlic, chopped
1 tbsp dried tarragon
3 tbsp granulated sugar
1 tsp salt
1/4 tsp ground black pepper

Prepare the marinade first by combining the ingredients. Cut the fish fillet into thin slices. Pour some marinade in a shallow dish, lay the fish slices evenly, pour some marinade and prinkle with salt. Lay another layer of fish and repeate. Refrigerate for ~3 hours until the fish has turned opaque.