ceviche, the fish is cooked by the citrus acidity and it's adapted from South Beach Diet Recipes called Cherry Snapper Ceviche. We called this in the Philippines "kilawin", kind of dish marinated in vinegar without cooking. It should be soaked in lime juice for 3 hours before mixing the other ingredients. I'm not sure if I could eat it that way, besides I'm already hungry. Instead I marinated it for 30 minutes, then I mixed all the other ingredients and I steamed it for 10 minutes.
2 fish (tilapia) fillet, medium dice
2 fresh lime juice
1 small tomato, cubed
1 samll onion, cubed
2 cloves garlic, minced
1/2 teaspoon chili paste
cilantro, finely chopped (optional)
Soak the diced fish in 3/4 of the lime juice for at least 30 minutes. (If not steaming, 3 hours). Drain off the liquid and discard. Mix the fish with chili paste, garlic, onion, tomato, and the remaining juice. Season with salt and pepper.