This is the best type of fish for ceviche

Ceviche is an utterly delicious Latin American dish consisting of finely cut raw fish marinated in citrus juice, often with added herbs and other fresh ingredients like tomatoes, onions, and even seafood such as octopus, scallops, or shrimp. While no heat is applied to the dish, the acid of the citrus cures the raw fish, making it safe to eat. If you've ever noticed your ceviche looks opaque and wondered if it was actually cooked, that was the work of acid, not heat (via Craftsy). As with most recipes that contain minimal ingredients, the quality of each ingredient will go a long way in determining the outcome of your ceviche, and the best place to start is with your fish.

As a general rule, firm, lean white fish like bass, sole, grouper, or rockfish will make the best base for your ceviche (keeping in mind you can always add additional seafood for texture and flavor diversity). Food and Wine also recommends halibut and snapper for their mild flavor. However, perhaps even more important than the type of fish you choose is ensuring its quality and freshness.

How and where to buy fish for ceviche

According to Bon Appétit, it's worth making friends with your local fishmonger to get the goods for your ceviche. Specifically, ask them for their freshest, saltwater white fish. If they list off a few different options, go for ones with translucent flesh that are firm to the touch. In fact, you can even give the fish a sniff to ensure they're really fresh. Southern Living says a fresh fish will smell briny, like the sea, rather than "fishy." If your recipe calls for one white fish, but another looks much better that day, always go for freshness over letter-accuracy. In a dish defined by fresh flavors, a little extra effort while shopping can make all the difference.

Once you've picked out your fish, you're going to want to keep it as fresh as possible until you're ready to cook. Bon Appétit recommends wrapping the fish in plastic, putting it in a bowl of ice (with ice both underneath and on top of the fish), and leaving it in the fridge until you're ready to make your ceviche. This will preserve the freshness you went through all that trouble to get, and make for a much better ceviche. If possible, Southern Living suggests buying your seafood the same day you plan on making ceviche.