Go to the Recipe: Ceviche a la Mexicana
oh first of all, gd guys.... I have a spanish-mexican background....meaning I've had my share of ceviches for sure but this.... this was gd delicious. The recipe is really balanced and the texture of the halibut definitely a win. good job
Gulf shrimp and halibut (I preferred the texture of the former), with some chili crisp on top
Sure can.
Can previously raw frozen mahi be used?
