I posed this question to another food group I frequent and nobody has a definitive answer, so I figured I'd ask the experts.
Does anyone here know if ceviche carries the same risks (e.g. bacteria and parasites) as sushi? Pregnant women and people with weak immune systems are told not to eat raw fish, so I'm assuming the same applies to ceviche. Although the fish is "cooked" to opacity in the citrus juice, no heat is applied, so it seems to me that it is still really as much a piece of raw fish as a tuna nigiri would be.
People postulated that the acidity of the citrus juice would take care of any bacteria, but the jury is still out on the issue of parasites, which to me would really be the big concern.
So what do you folks think?