Ceviche is such a popular food in the coastal areas of Colombia that we can even buy it at the beach. It is served as in this recipe, or with ketchup: all you would need to do is add a quarter cup of ketchup in step 2 of this recipe. I like to leave the fish overnight in the first lime juice to make sure it is fully cooked; in many places, it is left to marinate for just a few hours. I have added the tomato juice, not traditional in our Caribbean coast recipe, but it was an idea I adopted many years ago from a Mexican friend when I lived in Cali. If you cannot find corvina, any firm-fleshed white fish will do.
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