I had the privilege of sitting in on an authentic Mexican cooking class in Los Cabos and want to share my variation on their simple, yet delicious ceviche.
1 pound uncooked white fish, chopped, or shrimp
1 handful fresh cilantro, stems removed
2-3 fresh lime
Coat uncooked white fish or shrimp with fresh lime juice and let sit while preparing the vegetables.
Chop the vegetables and mince the cilantro.
Add vegetables, cilantro, and sea salt to the fish (that has been cooked by the lime).