Choosing the Right Fish

• Marinating raw fish in citrus juice changes the texture so that it resembles cooked fish more than sushi, although technically the fish is not cooked. For this reason, it is important to use the freshest seafood you can find and to keep it and all of the marinade ingredients very cold, though not frozen, at all times. The best types of fish to use are firm, white-fleshed fish such as sea bass or sole, although you may find recipes for salmon or even shrimp. Red snapper is another popular choice. Avoid oily fish such as sardines and tuna and freshwater fish like trout.

Preparing the Marinade

• Traditional Peruvian ceviche is marinated in cold lime or bitter orange juice, although you can also use cold lemon juice. Along with the lime juice, you can add diced jalapeños, onion, and cilantro for a classic ceviche or branch out with lime juice, coconut milk, lemongrass and fish sauce for a Southeast Asian flavor profile. Whatever flavorings you choose, chop or dice the ingredients evenly to ensure even marinating. When preparing the fish for the marinade, cut it into a large dice or slice thinly; either way, uniformity is key.

Proper Timing

• Most fish should marinate for 10 to 20 minutes, depending on the acid-to-fish ratio; a good rule of thumb is about 1/2 cup of lime juice per pound of fish. As the fish sits in the cold marinade, it turns opaque and firms slightly, though it retains a more delicate texture than cooked fish. Although some recipes state that you can leave the fish in the marinade for hours, others warn that overmarinating causes the fish to fall apart and results in an unpleasant texture; for best results, plan to serve your ceviche as soon as it's ready.

Serving Ceviche

• Cold, citrusy ceviche makes a great appetizer, especially during the warm summer months. You can serve it by the spoonful, garnished with cilantro and a sprinkle of sea salt, or with tortilla chips. For a heartier dish, fill corn tortillas with the ceviche and top with diced avocado for a new take on fish tacos. Cubed sweet potatoes and corn often accompany traditional Peruvian ceviche, while Ecuadorian ceviche -- prepared with a tomato-based marinade -- is topped with corn nuts.