Ceviche a kind of seafood salad. In its classic form, it is composed of chunks of raw fish, lime or the use of bitter orange (naranja agria) juice in some regions of the country, chopped onion, and minced Peruvian ají limo and also common Andean rocoto. The mixture is marinated and served at room temperature. Mexican Seafood and Seafood in Mexico
In my opinion its like sushi but more flavorful coz of the marination of the raw fish...we usually have this when we go to the beach or summer picnics at my mamita's house.
Found this recipe at allaboutmexicanfood.com
Prep Time: 10 hours, 20 minutes
* 1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
* 2/3 cup fresh lemon juice, divided use
* 2/3 cup fresh lime juice, divided use
* 1 teaspoon salt, divided use
* 1/2 teaspoon dried oregano
* 1 tablespoon olive oil
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground cumin
* 1 medium tomato finely diced
* 1/2 medium sweet onion finely diced
* 1 teaspoon vinegar
* 1 cup cooked frozen tiny salad shrimp, thawed
* 1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
* 1 tablespoon finely chopped fresh cilantro
Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano. Marinate in refrigerator for 2 hours.
Drain juice completely. Place drained fish into a heavy freezer ziptop bag.
Combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips or on a bed of mixed lettuce greens as a salad.