Instructions

1. Choose a mild-flavored seafood such as any of the various mild white fish or shrimp.

2. Dice raw fish into approximately 1/2-inch cubes, using a sharp nonserrated knife. Leave shrimp and other small pieces of seafood intact, but peel and devein them, if necessary. Place the pieces in a nonreactive baking dish such as one made of glass, ceramic or stainless steel.

3. Sprinkle salt over the seafood, to taste. Toss the fish to evenly distribute the salt. Fill the baking dish with enough fresh lime juice to fully cover the seafood.

4. Cover the dish with plastic wrap and put it into the refrigerator. Marinate the seafood for 30 minutes to 4 hours, depending on the desired result. For example, after about 30 minutes, the outside of the fish is "cooked" while the center remains raw; by about 4 hours, the pieces should be opaque all the way through. While doneness is a matter of taste, the U.S. Food and Drug Administration recommends only eating seafood that's opaque all the way through.

5. Combine the lime ceviche seafood with other desired ingredients before serving. For example, include it in a mix of chili pepper, avocado, tomato, onion, cilantro, olives and tortilla chips.