I went to a restaurant opening in Los Angeles where they served a trio of ceviches made with parboiled seafood. No! Ceviche should always be made using raw ultra-fresh, or “sushi-grade,” fish. In this recipe I use tilapia, but feel free to substitute whatever your local fishmonger recommends that day. The citrus marinade “cooks” the fish without heat. Traditional ceviche is left to marinate for up to 3 hours, but in this recipe you’ll have fresh, delicious ceviche in 15 minutes. As my abuelo always said, “Don’t worry, the lime kills everything.” For a more traditional ceviche, omit the clam-tomato juice and the hot sauce, which add a sour and spicy kick.
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