The idea of ceviching fish, i.e. “cooking” it with lemon or lime juice, comes to us from the South American Cervishean tradition. It is a very succulent way of preparing fish, with, of course, no danger of overcooking. If you are worried about bugs, freeze your fish first.
Remove any skin and bones from the fish, then cut them into cubes. Put the cubes into a glass or ceramic dish and pour over the lime juice. Turn with a spoon to coat the fish, then cover and refrigerate for 3—4 hours, turning the fish over after 1½ hours.
Drain off the juice and combine some of it with the remaining ingredients to make a dressing. Pour the dressing over the fish and refrigerate for another 2 hours.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.