In general, you want to avoid "oily" fish, because it will tend to go rancid rather than curing properly. By oily fish I'm referring to sardines, mackerel, bluefish, and similar "fishy" fish. Farmed salmon is also generally a bad idea because it's so fatty; in general, you would only make salmon ceviche if you had a specific recipe for it. Farmed trout and true sole also don't work very well, as they're too delicate and tend to fall apart into a fish mush while marinating. Finally, cartiligenous fish, such as shark, skates, and chilean sea bass will be horribly gristly and difficult to chew as ceviche -- and you shouldn't be eating them anyway, they're endangered!
Pretty much, you're looking for a lean mild-flavored white-fleshed fish: tilapia, flounder, rockfish, cod, John Dory, mahi-mahi, and similar fish will work in any "generic" ceviche recipe. There are specific recipes for tuna, swordfish, shrimp, squid and octopus which are also excellent, but only if your recipe calls for it.
I think the Albacore and Sea Bass are both great ideas. I'm not sure about the Swordfish. It would be fine in the Crudo or Ceviche, but I don't know how it would be as Sashimi.
Fish that I'd look at for this are:
- Yellowtail
- Halibut
- Tuna
- Sea Bass
- Scallops (to think outside the "fish" box a little)
- Salmon
I'm not sure if those are "in season" for you, and I can't find a good resource to determine that. I'd suggest getting a list of 5-6 fish and heading to your local fishmonger / farmers market / or Whole Foods and ask what's in season. Personally, I'd do Tuna, Yellowtail, and Scallops if you wanted to do 3x3.
Best Answer
You should never eat freshwater fish in raw preparations. Freshwater fish are far more likely to have nasty parasites such as the lung fluke, that can only be killed by cooking. There is a slew of other nasty beasts that can be harmful if not killed.
Unless you want to end up on an episode of Monsters Inside Me, stay away.