Q: Since moving to Alaska I've ended up with a freezer full of flash-frozen halibut. I'd like to experiment with it a bit, and would really love to do a ceviche. My question is, can I make a ceviche with flash-frozen fish or does it have to be fresh? Will being flash-frozen effect flavor or texture in a ceviche?
Sent by Kate
Editor: Readers, I know many of you love ceviche! What do you think about using previously frozen fish?