A couple of years ago Chili Pepper magazine ran a article about ceviche. It included several recipes from different Central and South American counties. I made a Mexican style recipe using home squeezed lime juice that wasn't dilluted.
My question is; do you drain the lime juice from the fish before you serve it, or do you serve it in the lime juice? I tried it both ways and prefered it with the lime juice drained. I've never had it at a Mexican Restaurant (it's not on the menu in Dayton, Ohio) and I'm not sure how it's traditionally served.