Whitefish ceviche

Although ceviche is technically cooked, this site from Jesse's future home state eased my concerns:
  http://www.dnr.state.mn.us/volunteer/janfeb06/raw.html

1 cup of lime juice and cilantro are mandatory. I added red onion and garlic as well.

Let it 'cook' for 10 minutes to 8 hours in the fridge.

Neither Kim nor I  have never eaten ceviche before, so it is difficult to comment on the dish.

But we ate it all.

Cilantro definitely helps take the bite out of any lingering fishiness.


To downplay the artsy factor - Kim took this photo.