Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish.
Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together.
Ceviche is best made with extremely fresh fish. However, if you cannot access the best fresh fish, choose fresh frozen seafood for your ceviche.
Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces. Place fish in casserole dish and cover with lime juice and add white pepper and salt. Refrigerate for four hours. Stir, and refrigerate two more hours.
Drain ¾ of lime juice. Mix together serrano peppers, scallions, oil and tomatoes. Stir tomato mixture into fish, coating completely. Refrigerate for one more hour.
Bring to room temperature before serving (about 15 minutes). Garnish with chopped cilantro and lime wedges, and serve with corn tostadas, tortilla chips or on endive.