myself, so I do a variation I like to call escaviche ... The only thing I would say is Escabeche (cooked ceviche) is Spanish/Arab and in Europe we were pickling fish and meat long before we discovered the Americas. In fact somewhere I've got a recipe that uses mackerel and verjuice (crab apple juice) which was quite nice- the details are a bit hazy but I seem to remember herbs, ginger and pepper . The fish was cooked though. Also Peru would have had to wait for the arrival of Europeans before using citrus fruits as they were part of the Atlantic Exchange, Peru didn't have any citrus fruits until the Spanish turfed up- they did have tomatillos and tomatoes though. And in The Bahamas there is a great cheap dish called conch salad, essentially ceviche made using the huge shellfish conch. It is amazing how the acid renders the tough conch easily chewable within minutes. It's not ceviche but every summer I make soft boiled Quail's eggs in an olive oil and cider vinegar marinade garnished with some parsley and minced garlic. To accompany I make a flavoured salt with powdered cinnamon, powdered coriander, celery seed, chilli flakes, dried oregano and paprika- you just dip the eggs into the salt. I don't remember where the idea comes from but it wasn't all my own work but a development of a published recipe. If you find life too short to peel quails eggs then you can use hen's eggs, but