My understanding is ceviche is only safe (relatively speaking) with saltwater fish, freshwater fish have more parasites.
Regarding ghee, although I haven't used it I have been told another benefit is that it doesn't spoil like butter does.
I prefer grilling (over cedar) and I am definitely going to try the less oil approach you guys are talking about.  We have used Wesson corn oil and Shorelunch "classic" breading which tastes great  but that has something to do with the MSG in it, no doubt.  This trip we had more fried fish than we could eat (a large pike had to be killed--inhaled a big lure and got it tangles up in it's gills.  We had some Mountain House fish chowder--basically the classic milk/potato base with shrimp and clams, and we added the leftover fried fish--dang it was good!

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