Ceviche is prepared and enjoyed in many countries in Central and South America. The most famous of the ceviche's are from Peru and Mexico. Ceviche is raw fish that is maritnated in Lime juice for several hours and thus the acid in the lime juice actually cooks the ceviche without any heat at all. Ceviche is delicious with crackers and perhaps a boiled sweet potato on the side to counter act the acidity. Enjoy
1Have the fish market give you 4 fresh firm white fleshed fillets that have no bones. Cut in bite sized pieces. place into a glass or ceramic bowl. Do not use a metal bowl and avoid metal untencils if possible. Use a wooden spoon or fork to mix ceviche.
2put all the diced veggies, onion, jalapenos, tomato, cilantro, and corn in the bowl with the raw fish. Add the salt, garlic powder, and black pepper. Pour the mixture of fresh lemon and lime juice over all the fish and veggies. With the wooden spoon mix everything very well being carful not to break up the tomatos. Add a little more salt. Cover with saran wrap and refrigerate for at least four hours. Better if left in the juice over night. Serve on top of fresh lettuce leaf with crackers. I usually boil two or three sweet potatoes after potatoes have cooked. I peel and slice and refrigerate and serve alongside the ceviche or serve with avacado slices. Enjoy