You would be hard-pressed to find a simpler dish than ceviche, the traditional Mexican technique of ‘cooking’ fish with the acids from citrus fruit, in particular, limes. You can pretty much ceviche any seafood – all white fish work well, as do oily fish such as salmon and mackerel, and even molluscs, such as scallops.
Here we use red mullet, a lovely delicate fish that is enormously popular around the Mediterranean. Go to a good fishmonger to make sure that they are super-fresh. If you feel up to the task, clean and fillet the fish yourself, otherwise ask the fishmonger to do it for you. Explain what you are preparing, and ask the fishmonger to be as gentle as possible so as not to crush the delicate flesh. If you cannot find red mullet, use any other good white fish – whiting or garfish would work well.