substituting thinly sliced beets for the fish! I'm not saying it's correct but I go with celery salt, or rather Lovage salt which is like bitter celery- this is made with an equal volume of table salt and Lovage leaves and seeds. I also add finely diced leeks along with blanched red onion- Pollack works OK for me along with some mussels. Lime with orange juice, I also give a drizzle of olive oil. Ceviche IS strictly Peruvian,,,,,in its origin, all the historic evidence backs it,,,,if its found in other latin countries its because they've incorporated into their existing diet and put their own twists to it,,,,,its what happens in many cultures.,,,,,,,just wanted to clarify that, thanks I'm not sure the claim that ceviche is PURELY Peruvian is particularly meaningful, as it is just a variant on the practice of cooking/curing fish in acid (citrus juice or vinegar) which has long been happening anywhere in the world people have both fish and acid (i.e pretty much everywhere - eg arabic/spanish escabeche, scandinavian pickled herring). You can say that Peru is where this particular form of that practice got incorporated into the cuisine to such a degree that it became a cultural identifier, but I can't believe that other people around the world wouldn't have been doing something to all intent & purposes indistinguishable at the same time and independently. Which is in no way intended as a slur on Peru, its people, or its ceviche... I've never been a purist