Ceviche/Seviche/Cebiche. I used to make it with sliced sea scallops; lime juice, olive oil and salt, marinate it for an hour or so, and serve with thin-sliced onion and red pepper, and a little fresh Cilantro.
Now Ceviche has gone global, and now it only "cooks" in the juice for a minute or two. You have to go to Peru to find the best, says this author.