I got interested in trying to make some ceviche here from some local fish. But I don't know alot about the properties of the various local fish and which would be the best match to make ceviche?

Anyone have any idea? If so, the Thai and western name for the fish would be helpful.

BTW, I have never seen fresh sweet potatoes for sale here, have you?

Here is the recipe that gave me this idea:

http://mikes-table.themulligans.org/2008/1...iche/#more-1948

Flounder makes a nice ceviche....sorry, don't know the Thai name. Fresh squid may work well also (plah muk)

There's quite a variety of sweet potatoes and yams in local markets.

I suggest picking up a few and baking them to see which one has the taste and texture you prefer.

Tub tim is tilapia in Thai. It's a mild white fish, which is probably what you want and it is easy to find here. Tub tim also means pomegranate or just ruby red so try to avoid any confusion.

Thanks for that. Come to think of it I have seen yam like tubers being roasted on the street and they do taste good. Forgot about that. I didn't realize flounder was a local fish, is it? The tilapia sounds good. Is the tilapia for sale here from fish farms? Tilapia sounds like it might be easier because it comes in fillets that can be easily cut into chunks.

Sea bass is commonly available in the supermarkets and often used in the original recipes.

Havn't tried making it myself but had a very nice one at one of the restaurants in town.

Good luck!

/bp