A Trio of Ceviches

Any country with a coastline in South and Central America will claim credit and each will proclaim theirs the best. In truth, the dish probably had Polynesian root, although anywhere with an abundant supply of fresh fish and acidic medium (citrus juice, vinegar) would have used this technique. In the Philippines I tried a dish called kinilaw, where raw fish is simply dipped in vinegar. Very good it was, too, and could even be the daddy of them all.