A few weeks ago I shared with you a recipe for corvina. In keeping with the theme, this week I decided to share a recipe for ceviche, which is a dish that features fish that has been cooked not by heat, but by the acidity of limes. My mom spent this past week with us, and we made this together last Monday. We bought the fish and prepared the ceviche on the same day, since you want the fish to stay as fresh as possible. Be careful when cutting up the scotch bonnet peppers, as the heat from the pepper will stay on your fingers and can cause a lot of pain if you touch your eyes. Continue reading