Preparation time: 10 minutes
Marinating time: At least 30 minutes
 

Ceviche is a method of preserving raw fish, common in Central and South America. It's an everyday dish. You can use scallops, any kind of white fish, or even salmon - but it must be very fresh.

Depending on the region and the cook, other additions might include onion, shallot, peeled seeded cucumber, fresh chili, etc. But no matter what the ingredients, they are used raw and finely diced, with the ceviche served in a small glass bowl or on a lettuce leaf.

1. Cut the scallops or fish into small dice.
2. Place iin a bowl with the tomato and other ingredients; season with salt.
3. Cover with marinade (lime juice and oil in a 2 to 1 ratio) and refrigerate for at least 30 minutes before serving.