Although I love ceviche I'm worried about possible health issues caused by eating raw fish.
I know that freezing it at -20° C for at least 24 hours would be effective against Anisakiasis and reduce (but not eliminate) Salmonella. I'm also aware that the whole thing of "ceviche's cooked by the juice" is just a myth. Raw fish remains a risk.
Since ceviche's fish get de-naturated anyway by the lime (or other citrus), would the fish change considerably if I cook it at 60° C for some time?
What's the minimum amount of cooking time that would make the dish safe? Could this produce acceptable results? What fish would be the most appropriate here (that is, for being safe and tasty)?