Ceviche, fresh raw fish marinated in lime/lemon juice, is an exotic favorite of Japanese who are also often called the Sushi Eaters.
Ceviche is popular in the coastal area of the Central and South America, made with fresh fish, shrimp, octopus, squid and other sea foods.
The recipe uses sour citrus juice such as lime and lemon for its citric acid denaturing the protein in the seafood and it changes its texture. Because of this, some people says the lemon/lime juice cooks the fish but this is not true. Although the citric acid somewhat suppresses the growth of bacteria, it does not kill bacteria. So I strongly recommend to use Sushi-grade fresh fish, or lightly boil the fish before marinating.
What you need:
Fresh flounder or other white meat fish, skinned, cleaned and boned (10-12 oz)
1/2 lemon, juiced
2-3 limes, juiced
1/2 orange, juiced
Chopped onion, 2tbs
1/2 tomato, chopped
Chopped cilantro, 1/2 cup
Dried oregano, salt and pepper, chill pepper to taste
Enjoy with crisp white wine.
I have this recipe in Japanese, too.