Ceviche, percet summer dish. This dish is so fresh and bright, I can’t get enough! I love making it for company and serve it as an appetizer, or simply enjoy it on tostadas. For this ceviche I used Tilapia fillets. The fish is cooked completely in lime juice, it takes a little time but the wait it’s worth it. The secret is to cut the fish in tiny pieces to speed the cooking process. I like to have pico de gallo as the base for my ceviche, then I like to add some fruit to balance flavors. Mango was perfect here! So sweet and tender, it is aparty in your mouth.