I like it as well, but if solo, I think I would try the recipe at home and duplicate it exactly on the water.
If you've ever gotten sick from seafood/fish, you know what I'm talking about :P

A quick Google search says that the best Ceviche is from firm/meaty fish, saltwater choices would be fish with flesh similar to Tuna/Swordfish.
" They" say to avoid flaky type fish as it falls apart, and oily fish becasue it won't absorb the citrus.


I think that would probably leave out Walleye as it tends to be flaky and Lake Trout for it's oiliness. I've heard of Salmon being used as well. I thought Salmon and Lake Trout were both oily fish? Maybe a particular species of Salmon is being used.
I think NP and SM/LAMB, might be good choices too. Firm flesh and not oily or flaky.

One site recommended " Ling", which is a type of Cod I believe? Seems odd, becasue I thought Cod was an oily fish :-/

IF cod is suitable, the Ling-Ling fish that I caught on Quetico Lk would be good. I know its excellent cut up in Cache Lake Fish Chowder.