[divingchef]

all you spearfisher-people, non-spear fisher people, and water-women and water-men lets talk about food....

remember seeing the locals filet that fish on the beach and make ceviche right before your eyes....you´ve tried it a hundred times, never the same...

Here´s a chance to trade your best Poke, Ceviche, Sashimi, Tartar, Marinade, jerky, grill whatever ......

There´s nothing like fresh fish...how do YOU like it?

To get the ball rollin´, here´s one of the one´s I use in my kitchen and our guests love it....

Ceviche de Cabrilla (drew deckman)

4 portions

500g Sea Bass, Grouper, or Snapper Filet (still in rigor mortis if possible)
cut into dice.
75g Cilantro Leaves Chopped
75g White Onion small dice
75g Peeled, Deseeded, Diced Hierloom Tomato
25 g Deseeded Chile Serrano (or to your heat level) fine dice
Juice of 5-7 limes depending on your "acid" tollerance
Sea Salt to taste
1/2 tsp ground cumin

Method:
quickly wash the diced fish in warm water then alternately in very cold water. Allow water to drain. Add salt, lime juice, cumin and chile. Mix well. Allow to marinate for 4 hours chilled. Add remaining ingredients, adjust seasoning...enjoy with totopos (tortilla chips) and cold cold pacifico....

Saludos!