Ceviche is a cold fish dish originating from Peru. Traditionally made by marinating raw fish in lemon and lime juice which "cooks" the fish because of the high acid content, William would never let me get away with that - so I buy cooked mixed fruits of the sea. The mix includes mussels and squid and shrimp but it doesn't really matter.....and I add chopped corriander, fresh tomatoes, fresh lemon and lime juice...and a little bit of finely chopped raw onion...
And you have a wonderful fresh seafood salsa...OK so it's not REALLY a ceviche it's pretty close. I server it in the summer with tortialla chips as a hors d'oeuvre.If you let it sit in the fridge an hour or two before serving it's even better.
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