Sorry, folks, I forgot to include the Ceviche recipe.

Basic Ceviche Recipe

1 lb. firm white fish
1/2 cup salt
1 large onion
2 cloves garlic
1 teaspoon sugar
2 or 3 hot peppers (I suggest you start with one medium size habenero and work
up from there)
2 or 3 small fresh cilantro leaves
1/2 to 3/4 cup fresh lime juice. I prefer the large seedless variety.

Remove all bones, and cut fish into small pieces. I found with Crappie that the
easiest way was to cut it with kitchen scissors. Cover the pieces with salt,
mixing well, in a ceramic or glass bowl. Brine for about five minutes and rinse.
I use ordinary table salt. Dice the onion and chop the garlic fine. Remove the
seeds from the peppers and cut into small pieces. Chop the cilantro.

Add onion, sugar, peppers, and cilantro and stir well. At this point I put the
mixture into one of the quart size plastic containers that they sell fresh fruit
in, and add the lime juice, stirring well. Make sure the lime juice covers the
mix completely. Refrigerate for several hours.