Mary Hemingway’s Seviche
  1. Pour ¾ cup of freshly squeezed lime juice over the fish. (It is important that it be freshly squeezed; for some reason, this works better.) Add ¼ cup chopped coriander leaves. You may also add ½ cup sliced red onions and ¼ teaspoon chopped hot peppers or a dash of Tabasco. Mix thoroughly.
  2. Marinate for at least one hour in the refrigerator. The seviche can be kept for up to 24 hours but is best eaten within a few hours after mixing it.