Just got back from Costa Rica where I been eating ceviche just about every day. Anybody got a good recipe they wanna let go of???? I am wanting to do some experimentation.

Check out the Food Network online. Marcella Valladolid, Alton Brown, Guy Fieri, all have recipes.

Easy peasy. Slice the fish thin. Put in a ziplock bag with salt, lemon or lime juice, and a sliced onion. Leave on the counter overnight. Drain and add your favorite salsa or picco de gallo.

It takes a couple of days if you put it in the frig.

Either way the fish will cook and turn white all the way through. Takes on the texture of boiled shrimp. I've made it with specks several times.