Ceviche....?

ceviche is made by mixing onion,tomatoes,raw shrimp,salt,jalepeno(optional)chopped cilantro,then and lime to it,the juice from the lime cooks the raw shrimp,i also like it very much

Whiskeyflirt is correct. It is a seafood dish where the seafood is cooked by being exposed to acids like lemon or line juice.

My favorite ceviche recipe is for a shrimp and crab ceviche.

Ingredients:

1/2 pound plum tomatoes; halved, seeded

1 large red bell pepper; halved, seeded

1 large jalapeno chili; halved, seeded

1 medium white onion; cut into 6 wedges

6 tablespoons lime juice

2 tablespoons orange juice

1 tablespoon catsup

1 teaspoon horseradish

1/2 teaspoon Tabasco sauce

1 pound cooked large shrimp; peeled, deveined, cut in 1/2 lengthwise

1/2 cup tomato; chopped

1/2 cup cilantro; chopped

1 green onion; chopped

1 ripe avocado; halved, pitted, peeled

1/2 pound crabmeat; drained, picked over

Directions:

Preheat broiler. Place tomato halves, bell pepper and jalapeno, skin side up, on baking sheet. Place onion on baking sheet. Broil vegetables until slightly blackened, about 5 minutes. Transfer vegetables to blender.

Add lime juice and next 4 ingredients. Blend until almost smooth. Transfer to large bowl. Season with salt and pepper. Refrigerate until cold. (Can be prepared 1 day ahead. Cover and keep chilled.)

Add shrimp to sauce. Mix in chopped tomato, cilantro and green onion. Cube avocado half. Slice other half. Fold avocado cubes and crab into ceviche. Garnish with avocado slices and serve.

Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. The acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.

Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

Follow the link it will give you several different recipes!

it's a type of yummy salad, mosty with scallops and some vegetables and fruits. Hears a great recipie:

Snappy Scallop Ceviche:

4 sweet potatoes

1 1/2 pounds bay scallops

2 1/4 cups fresh lime juice (11 to 12 limes)

1/3 cup sweetened shredded coconut

1/2 small red onion, halved and thinly sliced

2 jalapenos, seeds removed and thinly sliced in rounds

1/4 cup raisins

1/2 cup coconut milk

1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish

1 tablespoon chopped fresh oregano leaves

Salt and freshly ground black pepper

Sweetened shredded coconut, for garnish

Canchita, recipe follows

Preheat oven to 350 degrees F.

Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle.

Peel off the skin, slice into 1/2 inch pieces, and set aside.

Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.

Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.

Canchita, the Un-popped Popcorn of Peru:

3/4 cup canola or vegetable oil.

1 pound chulpe corn

Salt

Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.

Yield: 1 pound un-popped popcorn

Prep Time: 5 minutes

Cook Time: 15 minutes

Inactive Prep Time: 10 minutes

Ease of preparation: easy

go to epicurious.com and search for a recipe. it is very simple, almost like a salad. I agree with the other answerer in that if you want to have to same combination of ingredients that you were served then email the place you stayed and ask for their recipe.

it is raw seafood that is "cooked" by the acids in the recipe. you could always email the hotel you stayed at and see if they can offer you the recipe.