Press the Mosambi limes. If fresh limes are out of season for you, you can use fresh frozen limejuice concentrate. Freeze leftover peels for zest.

Chunk the fresh fish very carefully to make all dices the same dimension as the thickness of the fillet so the marinade flavors penetrate evenly overnight. Immerse the chunked fish in the lime juice at room temperature. The marinade will turn milky and is called “ tigre de leche”.

The fish will change color from translucent to white and go from tough to flakey as if it is getting cooked by the lime juice. When it tastes flakey and delicious, sprinkle seasalt over and mix, marinade another fifteen minutes. Pour off the marinade and set aside.

Slice and add the onion, peppers, chopped cilantro, ginger to the fish. Mix well, rest fifteen minutes to let flavors mingle, taste. Sprinkle some marinade liquid back over ceviche to cover the added fresh ingredients.

To make a complete dinner, soak corn in the husk in water till the husk feels soft. Wash, perforate potatoes with fork. Microwave corn and potatoes till potatoes are soft, three to five minutes, cut corn cob in 4 pieces once cool enough to handle. Cut potatoes in half. Serve leftover tigre de leche marinade in small shotglasses with the dinner. An exceptionally delicious dish. Enjoy.