CopyRight @ 1997
Ceviche is an interesting change of pace and an excellent way to prepare a number of different kinds of fish. People love this recipe.
Get about 15 limes. The big ones are juicier. That should make near 2 cups of juice. Cut up fine, a handful of fresh cilantro. Clean 2 bunches of Scallions and cut them small like for a salad. Put all this and about 1 1/2 cups Picante Regular Medium Salsa, all together in a bowl that is good for about 5 cups at least.
There are variations on the next step.
Now, take this with you on a dive boat and find some fish with light meat, like rockfish. Quickly, fillet them and cut the meat into cubes, perhaps 1/2 inch by 1/2 inch by 3/8 inch thick or there abouts. Put in the bowl with the mix and keep refrigerated. About 2 to 3 hours later, serve it with Ritz crackers or whatever you choose.
Some people don't go for this, most people demolish it. Sometimes, it will surprise you who likes it. It is tasty and tangy.
This same recipe works with many different kinds of fish, though it may take different times for the mix to cook the fish all the way through. It is chemically cooked, cold, mostly by the lime juice. The recipe also works real good with scallops.