Ceviche

Mahi, lime juice, cilantro, garlic, tomatoes, onion, pinch of salt.

Mix it all together.

Dice it pretty fine, and remove any bloodlines. Some people say let the fish sit in the lime juice first, I find it doesn't make a difference as long as you mix it well.

Avocado, and peppers are also good, but beyond the basic ingredients it's all up to taste.

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does it matter about the section of the meat? just dice it?

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Just make sure to remove the blood vein ... the dark strip that runs down the center of the meat the length of the fillet.

thedrunkentigah nailed it. I do soak in lemon juice though.

I just did about thumb sized chunks of grouper. Thats how i've had it before. The dude at the market said if you use chunks just make sure it soaks at least 8-10 hours. Hopefully it turns out good

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Freshwater fish in ceviche is a sin

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You've obviously never had pond raised catfish ceviche.



Y'all do realize the high acid vinegar and lemon juice basically cooks the meat ... it's not really like you're eating it raw.