Honestly, at its heart, the Flounder Ceviche is small pieces of fish marinated in citrus juices. You can use any type of fresh fish or even shellfish such as lobster or scallops. The key is that it must be as fresh as possible. The rest are complimentary flavorings. The permutations are nearly endless; I suggest searching for “leche de tigre” (“tiger’s milk”) for more information or ideas about how to marinate the fish.
Controlling the marinade controls how spicy or sweet you want to go. Blends of many tropical fruits – oranges, lemons, limes, even pineapples, passionfruit and the like – can make the base of the marinade. I have trouble imagining a ceviche without shallots and cilantro, but that’s just me.
The key is the technique – marinating the fish long enough to change and “cook” the protein without overdoing it and turning it to mush. Find a good recipe to use as a base and branch out from there; you don’t want to introduce risk by having poorly prepared or under”cooked” fish making somebody sick. That said, this is incredibly easy to do right, so don’t be afraid of ceviche. Just because you didn’t turn on the stove doesn’t mean that the result isn’t properly prepared food.
There aren’t really more notes I have for this – it’s the kind of food I like to make when I can get a nice fresh piece of fish and play with each time. I haven’t made the same ceviche twice. Here are some links from resources I trust on ceviche why’s and how’s: