Every Zonian has their own ceviche recipe. Here are a few thoughts I've
on the subject:
If you can't keep the flesh ice cold as soon as it quits kickin', this is
what I do: the fish, scallops or shrimp are not super fresh, soak in iced
brine for 20 minutes & rinse. This firms up the flesh & there will be
enough salt in the flesh so that any more salt is not necesary.
All ingredients must be as fresh as possible.
Octopus is best steamed first to tenderize.
Can't get corvina? Try shark.
Try it Peruvian style-thin fillet instead of cubes with oil & celery.
Grow your own aji chombo. In the States the pollinator bug is not around;
use a Q-tip.
Use sandwich baggies as disposable gloves when cutting aji chombo.
If your in a hurry put the ceviche out in the sun after it's mixed.
If your really in a hurry call Bodega Tip Top-they deliver with beer (that's
off Via Brazil).

use a Q-tip on the flowers.