I know it isn't very "chef" like to admit I am not a big fish/seafood eater. I actually have a shellfish allergy and I think it has made me cautious over the years. I've always worked with the basics, but this summer I've had the good fortune to have some fresh fish to work with and I have to say...I'm really enjoying it. My new fav: Ceviche!
So basic, but so robust and flavourful. I took some fresh pickerel, caught by my son, and followed a traditional Latin American method. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white.
It was a hit! and now I am onto other fish and seafood ceviche's. I'll let you know how they turn out:)