My first experience with ceviche.. when I was a kid probably. Some people have a sweet tooth, I have a sour tooth. I love anything citrus, especially lemons or limes. Cut up a lemon, sprinkle some salt on top and I would gladly eat it. So food prepared and “cooked” solely by lemon is a plus in my books.

So what’s ceviche?

My definition would be seafood “cooked” with lemon/lime. I know you probably think how do you cook without heat or anything, but the acidity causes the proteins to “cook” over time.

That’s basically what the wiki article says.
“In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Traditional style ceviche was marinated up to 3 hours.”

I don’t have a recipe, I’ll have to ask my mom later, but this is what I can remember.

1. Always use a white fish such as bass or tilapia.
2. Slice thinly. Use plenty of lime and or lemon.
3. Add salt, pepper, onions and plenty of cilantro.
4. Leave in the fridge for at least 2-3 hours. Overnight is best.
   
5. Serve with a mix of salsa/mayonnaise and crackers.
   

Seems I’m not far off, wiki agrees with me. [I promise I'll use wiki less in the future]

“In Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as in Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.”