The gorgeous Mexican coastline yields an abundance of fish, which yields an abundant number of ways to prepare it! Seviche “cooks” or pickles the fish with the acidity from the lime juice.
The freshness of the fish is vital. If you had tuna in mind for your menu but the snapper or grouper is fresher, swap out the fish. Store the fish on ice packs in your fridge until ready to use. And ask the fishmonger cut the fish for you, it will make preparation of this dish a breeze.
Bring out a pitcher of margaritas and you have a fabulous no-cook new way to start your meal.